Cornish Game Hens, Smoked and Glazed
Delicious smoked, Cornish Game Hen with a lovely glaze (three choices!)
Prep Time 1 hour hr
Cook Time 2 hours hrs
Course Main Course
Cuisine American
- 2 cornish game hens
- 1/2 gallon cold water
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 1/4 cup seasoning rub see in notes
- Glaze see in notes
Rinse and pat dry the game hens. Find an enormous contain in which to brine them. Combine water, salt, and sugar until fully dissolved. Submerge the hens as much as possible and let soak 4 -10 hours or overnight. In the morning, remove the hens, rinse under cold water, and pat dry. Preheat the smoker to 225℉.Generously rub the hens with the seasoning mix.Cook the hens until an internal temperature of 165℉, for about 1½ to 2 hours.When the hens read about 145 -150 ℉, begin glazing. You only want to baste for the last 25-30 minutes, so judge how fast the hens are cooking.
Seasoning Mix
- 1 tbs garlic powder
- 1 tbs thyme, dried
- 1 tbs rosemary, dried
- 1 1bs sea salt
- .5 tbs onion powder
- .5 tbs cracked pepper
Apricot Glaze
- 1 shallot, minced
- 2 tbs butter
- 1 jar apricot preserves
- .5 cups Dijon mustard,
- .5 cup soy sauce
In a sauce pan, melt the butter and saute the shallots until translucent. Add the preserves, Dijon mustard, and soy sauce and simmer until thickened. I really prefer this glaze!
If this is a holiday meal, I will add cranberries to the sauce for a more festive look!
Cider-Maple Glaze
- 2 cups apple cider
- 1/2 cup pure maple syrup
- 2 tbs cornstarch, mixed with 2 tbs cold water
In a sauce pan, combine the cider and the maple syrup. Bring to a boil then let simmer. Add the cornstarch and water, whisking until it is dissolved and thickened. Make extra to serve along with the hens.