4 cornish hens
1 teaspoon salt
2 teaspoons fresh ground black pepper
2 cloves garlic minced
3 green onions minced
2 tablespoons brown sugar (firmly packed)
2 tablespoons cilantro chopped
1 fresh large lemon juiced
1 fresh large lime juiced
1 cup fresh orange juice
1/4 cup soy sauce
1 teaspoon hot sauce
Season hens with 1 teaspoon of salt and 1 teaspoon of pepper. Split each hen in half. In a medium bowl, thoroughly mix garlic, onions, brown sugar, cilantro, 1 teaspoon pepper, lemon juice, lime juice, orange juice, soy sauce, and hot sauce. Reserve 1 cup for basting.
Pour the remainder over hens and marinate for 6 to 8 hours in the refrigerator.
Load the wood tray with apple wood chips and preheat the smoker to 225° F. Place hens in the smoker and smoke for 1 ½ hours to 1 hour 45 minutes, or until the internal temperature of the hens is 165° F. Using the cup of marinade, baste hens several times during smoking.