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- Grill(s) owned
- Stampede
Cornish Hen
1 2 lb. Cornish hen
2 T butter cut up small (put under skin breast meat Cornish hen)
Yellow mustard (binder)
Poultry seasoning (I use my pork rub)
Basting Sauce
¼ cup orange juice
¼ cup duck sauce
2 T melted butter
2 T hot honey
1 T lemon juice
1 t honey Dijon mustard
Pre-heat smoker to 250 degrees
Directions:
Rinse hen and pat dry, then place cut up butter under the skin of the breast meat. Apply mustard and then seasoning. Place uncovered in the refrigerator to a couple of hours.
For the basting sauce, just mix all ingredients together and then set aside.
Remove Cornish hen from the refrigerator and place in smoker for two hours or until it hits 150 degrees. Baste the Cornish hen and then increase the temperature to 325 degrees. Baste every 10 minutes or so, remove from smoker when the Cornish hen reads 165 degrees in the breast meat.
Remove from smoker, place on a plate and cover with foil. Allow the hen to rest for 10 minutes before slicing.
Notes: The Cornish hen took 2 hours to reach 150 degrees and another 20 minutes to reach 165 degrees. Excellent tasting and very juicy and tender.
1 2 lb. Cornish hen
2 T butter cut up small (put under skin breast meat Cornish hen)
Yellow mustard (binder)
Poultry seasoning (I use my pork rub)
Basting Sauce
¼ cup orange juice
¼ cup duck sauce
2 T melted butter
2 T hot honey
1 T lemon juice
1 t honey Dijon mustard
Pre-heat smoker to 250 degrees
Directions:
Rinse hen and pat dry, then place cut up butter under the skin of the breast meat. Apply mustard and then seasoning. Place uncovered in the refrigerator to a couple of hours.
For the basting sauce, just mix all ingredients together and then set aside.
Remove Cornish hen from the refrigerator and place in smoker for two hours or until it hits 150 degrees. Baste the Cornish hen and then increase the temperature to 325 degrees. Baste every 10 minutes or so, remove from smoker when the Cornish hen reads 165 degrees in the breast meat.
Remove from smoker, place on a plate and cover with foil. Allow the hen to rest for 10 minutes before slicing.
Notes: The Cornish hen took 2 hours to reach 150 degrees and another 20 minutes to reach 165 degrees. Excellent tasting and very juicy and tender.
