Smoked Cornish Game Hens
|Garlic||2 Clove (10 gm), lightly crushed|
|Lemons||2 , cut in half|
|Cornish game hens||1 1⁄2 Pound|
|Salt||1⁄4 Cup (4 tbs)|
|Dried rosemary||1⁄4 Cup (4 tbs)|
|Ground pepper||1 Tablespoon|
To prepare smoker, soak 2 to 4 cups hickory chips in water 30 to 45 minutes.
Meanwhile, arrange charcoal in bottom of smoker.
Ignite and allow to burn until gray ash forms, about 45 to 60 minutes.
Rub garlic and lemon in cavity of each hen.
Combine salt, rosemary and pepper in small bowl.
Rub about 1/3 into cavities.
Rub another 1/3 beneath skin, lifting skin as much as possible but taking care to avoid tearing.
Sprinkle exterior of hens with remaining seasoning.
When charcoal is ready, drain hickory chips.
Sprinkle about 1 cup over briquets.
Arrange hens breast side up in smoker and cook according to manufacturer's directions, adding hickory chips as needed.
After 45 minutes turn hens breast side down and cook 30 minutes.
Turn hens breast side up and continue cooking until juices in cavities run clear and meat thermometer registers 185°F, about 15 to 30 minutes.