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6 garlic cloves, whole. ¼ cup of Jeff's original rub. Add everything except the ice to a large pot and bring to a boil over medium-high heat stirring occasionally. Once it just starts to boil, remove from heat and cover for about 10 minutes. Add about 1.5 quarts of ice to hot brine and stir to cool it down.
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In a small bowl, whisk together the garlic powder, onion powder, smoked paprika, allspice, chili powder, cumin, salt, black pepper, brown sugar, and olive oil until a paste forms. 3. Fully coat the Cornish hens with the dry rub. 4. Place the Cornish hens in a container and cover them tightly with a lid or plastic wrap.
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Step 2:Brine the Birds. Rinse cornish hens under cold water. Place birds in food safe container such as a bowl or zip top bag. Pour brine over birds to cover. Place brining container with cornish hens into fridge for 1.5 hours. When brining time is elapsed, rinse birds under cold water. Pat dry with paper towel.
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Mix the brine ingredients and let the hens brine for about 5 hours. Start the smoker and set for a temperature of 275°, using a pecan or cherry wood. Remove the hens from the brine, pat dry and apply the dry rub. Place on the smoker. After 1 hour baste with some butter and then again after 90 minutes.
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Instructions. Preheat an electric smoker to 350 degrees. Drain and pat dry the Cornish hens and allow them to rest at room temperature for 30 minutes to an hour. Add the salted butter, Jamaican curry seasoning, smoked sea salt, fresh thyme, and marjoram in a small bowl and melt the butter in the microwave. Brush the Cornish hens generously with.
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Brining Cornish Hens for Smoking: A Delicious Way to Enhance Flavor. Smoking Cornish hens is a fantastic way to infuse them with rich, smoky flavor and achieve juicy, tender meat. One of the keys to ensuring that your Cornish hens turn out flavorful and succulent is to brine them before smoking.
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Afterward, pour the brine over the birds to cover them. Then, place the brining container along with the Cornish hens into the fridge and allow it to stay there for 1 hour, 30 minutes. Rinse the birds under cold water when the brining time is over. Then, go on to pat the area dry using paper towels.
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Add the zest, juice, chopped rosemary, minced garlic, salt and pepper to the olive oil and stir well to combine. Halve the cornish hens by removing the backbone and the keel bone along the breast. Add the half chickens to a lidded container and pour the marinade over the chicken to cover. Place the chicken in the fridge for 12 hours.
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Pour the cold water in a gallon container, and stir in the salt and brown sugar until they have fully dissolved. Rinse the hens under cold water before transferring to the gallon container. Submerge the hens as much as possible. Transfer container to refrigerator and leave to brine for 4-10 hours, or overnight.
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Discard brine. Preheat smoker to 225 degrees Fahrenheit. Mix together the spice blend in a small bowl. Place hens on a cutting board or baking sheet and cover entire cornish hen, top and bottom. Once smoker has preheated, place hens directly on the smoking rack and close lid, smoking for 1.5 hours.
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Step 3 - Smoke the Hens. Place the hens breast side down on the preheated grill grates. Close the lid. Smoke for about 2 hours at 225°F or until the internal temperature of the breast reaches 145°F. Then turn the grill up to 360°F and cook until 165°F internal temperature is reached.
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In a small bowl, combine the Chicken rub and mayonnaise. Pat the outside of the hens dry, then apply the wet rub, using a rubber spatula or a backside of a spoon to help distribute the seasoning paste. Smoke. Place the pan of stuffing and the Cornish hens, breast side up, on the grill, and close the lid.
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Keep your smoker at about 225 degrees and smoke for about 3 ½ hours. Place breast side down chicken on the racks in the smoker, or on the thickest part of the breast. Keep your smoker at about 225 degrees or medium heat or medium-high heat on the grill, it is important to cook them on indirect heat.
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Smoke the Cornish hens. Next, preheat your pellet smoker to 325 °F. When the grill is preheated, place the Cornish hens on the grilling grates, breast side up. Close the lid and let the game hens smoke until the internal temperature reaches 160 degrees F at the thickest part of the breast, about 50 to 90 minutes.
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Step 1: Prepare the hen. Using kitchen sears or a knife cut along the right of the backbone from the tail to the neck. Do the same on the left side and remove the bone. Press down on the back of the hen to break the breast bones. Cut along the right of the backbone from the tail to the neck.
Split Cornish hens roasted on top of stuffing LOVEthe secret ingredient
Remove the giblets. Dry the skin with a paper towel. Mix the spices together in a small bowl. Slowly drizzle the olive oil over the top of the cornish hens and rub it down the sides. Sprinkle the spice rub over the skin to ensure an even coating for each cornish hen. Preheat your smoker for cooking with indirect heat to 260°F.
