Cornish Hen problems

GrillinSailor

 The skin wasn’t crisp and there was so much juice, it was too much. Saw a video and emulated it. Plate setter in on the Big Green Egg and ran indirect at 250 F for 40-45 minutes to 140 internal. France’s up to 350 to 375 and ran for another 30 minutes to 165 in the breast to try to crisp up the skin. It was a little rubbery.  Bird was cooked through though.

Where did I go wrong?

Ozzie_Isaac

With plate setter go to 400-450 to finish, or go raised direct the whole cook at 325.

DoubleEgger

A little bit of corn starch will crisp the skin. 

Foghorn

You may also find that you like it cooked to 170 better than 165.