Hey sorry that it took so long to get back with the recipies but thats just the way things have been lately...

Start with the apple brine...this isnt a really salty brine so overnite isnt too long to leave the hens in...

Game Hen Brine
3 pt water
1 pt apple juice
1/3 c canning salt
2 Tbs sugar
1 Tbs onion powder
1 Tbs dill weed, dry
1 tsp chopped garlic
1 tsp black pepper

Next the rub...this rub goes great on any poultry you smoke...I use it on chicken thighs a lot...

Herbed Poultry Rub
2 tsp salt
1 tsp sugar
1 tsp oregano, dry
1 tsp basil, dry
1 tsp thyme, dry
1 tsp onion powder
1/2 tsp black pepper
1/4 tsp garlic powder


These go great with a light smoke like mullberry or apple...whatever you would use on chicken...


I wont try to take credit for these recipies...They can be found, along with much more...

Here....http://www.smoker-cooking.com/index.html

This guy has a wealth of info and recipies on his site...It is one of the first places I found when I first started smoking and realized that I didnt have a clue...
But he doesnt have what we have here...:bounce:

Thanks looks good it's on my to do list maybe this weekend. :thumb:

Was thinking about doin some of those mini yard birds, any idea how long they usually take?

I would imagine they cook up pretty quick, I did a few ducks and they cooked pretty fast.

Thanks!.....i'll give that a try! :thumb:

Was thinking about doin some of those mini yard birds, any idea how long they usually take?

I would imagine they cook up pretty quick, I did a few ducks and they cooked pretty fast.

These took between 3 and 4 hours but I ran the temps pretty low...around 220 most of the time...I was going to crank up the heat at the end but got distracted and before I knew it they were done...so the skin wasnt too crispy...Most around here cook their poultry around 300 or more for crispy skin...I was going for a deeper smokiness and it worked well...

actually this would be a great way to treat boned out drumsticks !
Nice looking flavour combo.:thumb:

Was planning on doing some over the weekend anyway, might give this a try.

(and just to be nitpicking ;-) - it has no salt can't be a brine, but it's definitely a decent looking marinade )

That looks great - I imported the recipes and will use them soon (I hope)

(and just to be nitpicking ;-) - it has no salt can't be a brine, but it's definitely a decent looking marinade )

1/3 cup of canning salt? Thats not much but it is SOME...

Since it didnt mave much salt I didnt mind brining the birds overnight...A stronger brine would probably go just 3 or 4 hours on these little birds...

Im thinking of using the same brine on some pork this weekend...

actually this would be a great way to treat boned out drumsticks !
Nice looking flavour combo.:thumb:

Was planning on doing some over the weekend anyway, might give this a try.

(and just to be nitpicking ;-) - it has no salt can't be a brine, but it's definitely a decent looking marinade )

What time is it over there ?? Looks to have salt in it to me :noidea: