Traeger Smoked Cornish Game Hens

A smoked Cornish game hen on a plate with peas and salad.

4.57 from 23 votes

Traeger Smoked Cornish Game Hens

Traeger Smoked Cornish Game Hens are stuffed with garlic and lemon, dry brined for flavor, and smoked until the meat is juicy and the skin is beautifully browned. They feel special enough for a holiday or dinner party, but they are simple to prep and cook right on the Traeger.

Prep Time10

Cook Time1 15

Rest time10

Total Time1 25

Course: Main Dish

Cuisine: American

Keyword: Cornish game hens, smoked Cornish game hens, Traeger Cornish game hens, Traeger smoked Cornish game hens

Servings: servings

Author: Joshua Boquist

Equipment

Ingredients

2 Cornish game hens
2 tbsp olive oil
2 tbsp cajun seasoning rub or your favorite rub (SPG is a good substitute)
2 bulbs garlic 20 to 24 cloves
1 lemon sliced

Instructions

Rub olive oil on the game hens. Sprinkle the Cajun seasoning rub all over the hens, or use an equal ratio of salt, black pepper, and garlic powder (1 tbsp each). Make sure to sprinkle inside the cavity as well.
Smash the garlic cloves slightly, then stuff them inside the cavity of the hens. Stuff the lemon slices in the cavity as well.
Cover the birds and place them in the fridge for at least 1 hour or up to 8 hours (see notes).
Remove the birds from the fridge and preheat the smoker to 225°F.
Place the hens on the grill. Smoke for 45 to 60 minutes at 225°F, then increase the heat to 375°F and cook for 20 to 30 minutes or until they reach an internal temperature of 160°F.
Remove the hens from the grill, cover them with foil, and let them rest for 10 minutes. The temperature will continue to climb while the hens are resting. The final temperature of the hens should be 165°F.
You can serve the Cornish game hens whole or split them in half.

Video

Notes

Dry Brine For More Flavor

Letting the seasoned birds rest in the refrigerator helps the seasoning soak into the Cornish game hens. Even 1 hour helps, but 8 hours gives you the best flavor and juicier meat.

Use A Meat Thermometer

Use a reliable meat thermometer so you can monitor the cook and avoid overcooking the hens. The final temperature should reach 165°F.

Getting Brown, Crisp Skin

The higher heat at the end helps brown and crisp the skin. You can smoke the hens at 225°F for longer if you want extra smoke flavor, but they will need more time if you do not increase the temperature.

Rest Before Serving

Let the hens rest under foil for about 10 minutes before serving. The temperature will continue to climb slightly while the juices settle.

Nutrition