Smoked Spatchcocked Cornish Game Hens

Steps

• 1

  Place the game hen breast side down on a cutting board. Using poultry shears, cut from the neck to the tailbone to remove the backbone.

  Ingredients

  • 4  Cornish game hens

• 2

  Once backbone is removed, you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them to hold them in place.

• 3

  Season on both sides with Traeger Big Game Rub.

  Ingredients

  • 2 Ounce Traeger Big Game Rub

• 4

  When ready to cook, set the Traeger to 275℉ and preheat, lid closed for 15 minutes.

• 5

  Place the game hens on the Traeger skin side up and cook until internal temperature reaches 160℉ (about 45 minutes).

  275 ˚F / 135 ˚C

  160 ˚F / 71 ˚C

• 6

  Remove from Traeger and place on a cutting board; tent with foil. Let stand 10 minutes, then serve. Enjoy!