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ForensicBBQ

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!
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Servings: 2
Ingredients Method

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

Method
 

Brine the Bird
  1. If frozen, thaw it out for a few days in the fridge. When thawed, remove from packaging, rinse with cold water.
  2. 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.
  3. 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
  1. Get that RecTeq to 275 degrees with Pecan pellets
  2. Coat with mayo as a binder. Sprinkle that Meat Church Holy Gospel rub all around.
  3. 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.
  4. When grill is hot, put bird back on the grates and cook until internal temp is 165+. I flipped mine halfway through.
  5. Enjoy!