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Smoked Cornish Game Hens


  • 1 gallon Water
  • 1 Cup Salt
  • ¼ Cup Garlic Salt
  • ¼ Cup of Worcestershire Sauce
  • 4 Tbsp Black Pepper
  • ¼ Cup Montreal Steak Seasoning
  • Ice for next day


  • In a large bin or container with a lid pour in all your brine ingredients and give it a good swirl.
  • Set your game hens in the brine, if your hens aren't frozen throw in some ice and refrigerate for at least 24 hours.
  • Note *I put my frozen Cornish game hens in the brine on a Tuesday night and smoked them on Saturday, they stayed cold and icy so I didn't add ice*
  • Prep your smoker, I always start by turning it on and placing in my chips. (I love to use apple pucks) and get good smoke going. I add my water tray after I get the smoke going from my pucks and then open up my smoke pipe.
  • Bradley Apple Bisquettes 48 pack
  • Smoke Hollow 3016DEW 30-Inch Digital Electric Smoker with Window, Black
  • Habor Instant Read Meat Thermometer
  • While waiting for a good smoke, spray down the racks to your smoker with a non-stick spray or rub with olive oil.
  • Remove your cornish game hens from your brine and set onto your smoker racks.
  • Once you have smoke rolling for your smoker place your chickens in your smoker.
  • I kept my smoker at 200-225 (way easier in colder weather), I like to cook to meat temperature low and slow.
  • Keep an eye on your smoker and smoke the chickens for a couple of hours and double-check doneness with a thermometer.
  • They will have nice crisp skin and color to them!