Smoked Beer Brined Cornish Hens
- 36 oz of beer
- 1/2 cup kosher salt
- 6 cups of ice cubes
- 1 yellow onion, chopped
- 6 garlic cloves, whole
- 4 Cornish Hens
- Favorite rub for poultry
- In a large pot, mix together beer, salt, onion and garlic and bring to a boil.
- Remove from heat and cover for 10 minutes.
- Add ice to the hot brine and place in fridge or freezer to get it to at least 40 degrees Fahrenheit or below.
- Once the brine is cool enough and the cornish hens are thawed, place the hens in gallon baggy (two per bag) and submerge with brine.
- Place the brining hens in the fridge for 3 to 4 hours, but no more.
- When done brining, rinse off the birds and place on a cookie sheet.
- Season the birds, but don't use a salty rub because the brine adds enough salt. If your 165rub is salty, I found that you can tone it down by adding brown sugar, which add a little more BBQ flavor.
- With the smoker at 250 degrees Fahrenheit, place the hens on the grill breast side up and smoke until the internal temperature is 165 degrees Fahrenheit (usually about 3 hours, depending on the size).
- Serve it up!