Smoked birds

[rusty_tlc]

For years I have wanted to try smoking some Cornish hens to take along on trips. It seems like they would be a classy cold lunch served with some cheese, fruit and some good crackers. Maybe a bottle of Pinot Grigio

For tools I have the classic Little Chief smoker and a gas grill.

Pretty sure I should use a recipe that calls for brining.

Anybody have sure fire recipe they want to share?

 

[TXLX100]

Good idea. We normally just take costco birds with us on the road. I'm not a huge fan of smoked birds, but I've done a few. A light brine would probably be a good idea. I try to stay away from salt (except for bacon), but will make it taste better.

I spatchcock the bird and rub under the skin and outside the skin (optional) with kosher salt, coarse pepper, garlic. I go light on the smoke with poultry and smoke at higher temps (350°+). If you are real handy, you can de-bone the birds pre-cook (save some weight and space on your rig And think about building a drum smoker, I thought I would outgrow mine quick, but I'm still having fun with it and making some good meats.

 

[rusty_tlc]

Good idea. We normally just take costco birds with us on the road. I'm not a huge fan of smoked birds, but I've done a few. A light brine would probably be a good idea. I try to stay away from salt (except for bacon), but will make it taste better.

I spatchcock the bird and rub under the skin and outside the skin (optional) with kosher salt, coarse pepper, garlic. I go light on the smoke with poultry and smoke at higher temps (350°+). If you are real handy, you can de-bone the birds pre-cook (save some weight and space on your rig And think about building a drum smoker, I thought I would outgrow mine quick, but I'm still having fun with it and making some good meats.

Deboning is a good suggestion. Spatchcock, never knew there was a name for that. I got the technique from a Julie Child show, she called it laid back turkey. I was thinking the brine would help keep the meat moist during a slow smoke process.

I have been toying with the drum smoker idea. No room for the full size version but I might try a 25 gallon size.

 

[TXLX100]

If you are short on space, look up mini WSM DIY. It's basically a weber smokey joe (table grill) with an extended cooking chamber. It's great if you don't need to cook a lot of food. A 30 gallon drum cooker would be pretty neat though.

 

[rusty_tlc]

For now I just want to stick with the Little Chief since I already have it.

 

[snobdds]

I like fruit wood for the winged meat. I have smoked pheasants with cherry wood that came out great. We also had a tart cherry compote to bring it full circle. I don't see why that wouldn't work for a game hen.

When I pack a lunch, I just do the cheese, crackers, meat, and some sort of sauce spread route. It's easy and highly pack-able.

 

[rusty_tlc]

Agreed on the fruit wood, nut wood ie pecan is also worth consideration. I always saved the apple wood pruning's at the old house for smoking.

 

[TRAIL TAILOR]

Poultry and pork tenderloin get apple and pecan at our house.

I use a 50/50 brine for poultry. Really keeps the meat tender and juicy.

• 1 whole chicken
  
• 1 gallon of water (or enough to completely submerge your chicken)
• 1 cup salt
• 1 cup sugar
• 1 tablespoon of pepper
• 1 tablespoon of cayenne

Submerge bird in brine overnight. Rinse off and dry, add rub and smoke.

J

 

[pcut]

Here's one of my favorites.
2 Cornish game hens, brined in your preferred brine although I usually add some heat to mine in the form of red pepper flakes along with the salt/sugar.
Brine over night then rinse and pat dry inside an out.
Inject the breasts and thighs with Frank's or Durkee's wing sauce- I like the hotter versions.
Rub more wing sauce between the skin and meat and rub all over the outside.
Rub your preferred bbq rub between the skin and meat and rub all over the outside.
Smoke( I agree that fruit wood is best for poultry) until the breast temp is 160, let sit for 15 minutes and eat or refrigerate for later use.
Great served with carrots and celery and blue cheese dressing.

 

[ScottMac]

One time I smoked pork and turkey at the same time with the pork on the top rack. All the pork drippings basted the turkey with fat throughout the entire process and kept the bird from drying out. That was one was really tasty turkey.