How To Make Smoked Cornish Hens
Make the best smoked Cornish hen recipe with buttery Jamaican curry seasoning. Learn how long to smoke Cornish hens, the best wood to use, expert tips, FAQs, and common mistakes to avoid.
Servings: 4
Ingredients
- 4 Cornish hens
- 8 ounces salted butter melted
- 3 tbsp Jamaican curry seasoning
- 1 tsp smoked sea salt
- 3-4 sprigs fresh thyme
- 2 sprigs fresh marjoram
Instructions
- Prep: *thaw cornish hens in the fridge or cold water for at least 24 to 48 hours.
- Preheat an electric smoker to 350 degrees.
- Drain and pat the Cornish hens dry, removing the packs of giblets or neck pieces, then let them rest at room temperature for 30 minutes to an hour.
- In a small bowl, combine the salted butter, Jamaican curry seasoning, smoked sea salt, fresh thyme, and marjoram.
- Brush the Cornish hens generously on all sides, including the inside of the cavity, with the butter and herb mixture.
- Using butcher's twine, tie the legs together on each Cornish hen. Tip: This helps them cook evenly.
- Arrange the Cornish hens in aluminum pans and place them on the center rack of the smoker. Then reduce the temperature to 275 degrees and smoke the hens for 3 to 3 1/2 hours, or until an instant-read thermometer reaches 165 degrees.
- Remove the hens from the smoker and allow them to rest for ten (10) minutes.
Notes
If you don't like curry-based seasoning, try:
- umami rub
- mesquite rub
- al pastor rub
- coffee rub
Equipment
- butcher's twine
- aluminum pans
- pastry brush