Smoked Poussin with Herb Marinade
Tender poussin are marinated in an aromatic herb marinade and then hot smoked. The low weight of the poussin allows for a short smoking time while absorbing intense smoke. The marinade of fresh and dried herbs gives the tender meat a Mediterranean note.
Ingredients(for 1 kg)
Instructions
Preparing Marinade and Marinating
15 minutes + 4-12 hoursWhisk together olive oil, salt, pepper, rosemary, thyme, garlic and lemon juice into a homogeneous marinade. Pat poussin dry, rub inside and out with the marinade, and marinate in a sealed container in the refrigerator.
Preparation for Smoking
30 minutesRemove poussin from marinade, let drain and pat dry with paper towels. Let rest at room temperature for 30 minutes. Preheat smoker with apple and cherry wood to 120-135 °C.
Smoking
1.5-2 hoursPlace poussin breast side up on the rack. Insert core thermometer into the thickest part of the leg. Smoke until a core temperature of 74-76 °C is reached. Keep smoker temperature constant.
Resting
10 minutesRemove poussin from rack and loosely cover with aluminum foil. Let rest for 10 minutes before serving or halving.
Pro Tip
Poussin are very tender and can easily overcook. A digital core thermometer is essential. For particularly crispy skin, the poussin can be finished in the oven at 200 °C for 5 minutes after smoking.
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