Remove from the packaging and check for any stray giblets in the cavity. Chances are slim there will be anything, but it’s always best to check!

If frozen, leave to thaw completely. Rinse with cool water and pat dry with a paper towel. The next step is to spatchock the hens. Spatchcocking is a great way to ensure your Cornish hens cook evenly.

Using kitchen shears, you cut along each side of the backbone and remove it, then flip the hen and press hard so it lays flat.

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Step 2 – Season

Once you have spatchcock the hens, rub them with a binder like oil or mustard; this helps the rub to stick. Take your rub and cover the hen, making sure you fully cover it.

Season a couple of hours before smoking and place uncovered in the fridge. You can even season it the night before and leave it overnight in the refrigerator.

Take them out of the refrigerator an hour or so before cooking to bring them up to room temperature.

Preheat the grill to 225°F and add wood chip pellets to the hopper. I like to use mild fruitwood for poultry, such as applewood or cherrywood.

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Step 3 – Smoke

Place the hen breast side down on the preheated grill grates and close the lid. Smoke for about 2 hours at 225°F or until the internal temperature of the breast reaches 145°F.

Then turn the grill up to 360°F and cook until 165°F internal temperature is reached.

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Step 4 – Serve

Remove the hens from the grill and cover with foil and leave to rest for 10 minutes then serve individually and enjoy!