Smoked Soy-Honey-Rum Cornish Game Hens Recipe

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Brined to flavor the meat and then smoked to bring out all that flavor, these tasty little hens will impress everyone. Enjoy this any time of year.
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  • 2 quarts water
  • 1 cup rum
  • 1 tablespoon whole coriander seeds
  • 1 tablespoon black pepper
  • 1 1/2 cups honey
  • 10 cloves garlic, smashed
  • 1/4 cup salt
  • 1/2 cup soy sauce
  • 4 Cornish game hens
12+ hrs
Put all of the ingredients, except the hens, in an 8-quart stockpot; stir to dissolve the salt and the honey.

Put the Cornish game hens in the brine making sure the birds are fully submerged. Refrigerate 12-24 hours.

Remove the birds from the brine and pat them dry with paper towel. Discard the brine.

Tie the legs of each bird together.

Smoke them using your favorite method and equipment, following the manufacturer's instructions until the hen reaches an internal temperature of 165 degrees f.

When pulling them off the smoker, bag them up for at least 30 minutes before eathing so they will be moist for eating.

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Smoked Soy-Honey-Rum Cornish Game Hens Recipe Reviews

smoked soyhoneyrum cornish game hens

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"I smoked it between 150-180 for one hour then turned up to 225 until the internal hit 165 degrees. Then I pulled off, bagged and blanketed for 60 minutes. They looked dry when I pulled them off, but when I unsealed them from the bags, they were tender, moist and juicy."
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