MiP’s Hot Smoked Hens

This post is a take on Menu in Progress’ Hot Smoked Chicken recipe. Instead of chicken, I used cornish hens, smaller chickens if you will but delicious all the same. I pretty much followed Mike & Sherry’s recipe although I used hickory wood since I didn’t have pecan or mesquite as Mike recommended. I have apple and cherry wood also but thought hickory would be good.

It was nice pulling the cover off the Smokey Mountain Cooker. Ah, I’ve missed you! It’s been a couple of months since I used it last but it was only for grilling up some steaks. So I rubbed up the little hens in the morning and stuck them in the fridge to get all happy and seasoned.

It took almost 60 minutes for the breast meat to reach 160°F smoking at 320°F.

I foiled it to let them rest while I made the side dish. The Swiss Chard was looking mighty fine that morning so I hacked off some leaves. The recipe for the chard can be found here.

Well, my plating wasn’t very pretty but it all still tasted delicious!


    • Thanks Mike! We loved the rub and the nice smokiness of this. I really prefer hens over chicken because I find that the meat absorbs rubs much easier, and tastier. And there’s something about just ripping that leg right off from the plate! :-)

    • Hi Nate! Most of the skin weren’t actually burnt, just the wing tips and a little bit of the legs. But most of that darkness is from all the spices, which made the skin sooo yummy! And my photography really sucks anyway.

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