Cornish Game Hens
A small bird, simple brine dusted in your favorite BBQ rub (Meat Church Holy Gospel for this one). Cooked at a lower temperature, finished on high. Crowd pleaser, everyone gets their own bird!
Ingredients
Brine
- 1/2 Gal Cold water
- 1/2 Cup Kosher Salt
- 1/2 Cup Brown Sugar
Bird
- 2 Cornish Hens
- 1/2 Cup Mayonnaise ish - enough to coat the birds
- 3/4 Cup Meat Church Holy Gospel Seasoning or your favorite bird rub
Instructions
Brine the Bird
- If frozen, thaw it out for a few days in the fridge. When thawed, remove from packaging, rinse with cold water.
- Mix water, sugar, salt into a gallon jug until salt is dissolved. Dunk the birds in the jug and put in the fridge for a couple hours.
- After 2 hours, get rid of the brine and pat dry the birds. Put the naked birds naked in the fridge for another couple hours.
Cook the Bird
- Get that RecTeq to 275 degrees with Pecan pellets
- Coat with mayo as a binder. Sprinkle that Meat Church Holy Gospel rub all around.
- Smoke/cook the bird until internal temp is about 155 degrees (measure both breast and thigh). Remove and tent with foil. Crank the pellet smoker to 500 degrees.
- When grill is hot, put bird back on the grates and cook until internal temp is 165+. I flipped mine halfway through.
- Enjoy!