Steps:

• Remove hens from packages and clean under cold running water.
• Make Brine by adding 1/2 C Kosher Salt, 3 Tbsp Brown Sugar, 1/2 orange (sliced), 4 Cups water.
• Boil for 2 minutes or until salt dissolved.
• Add 6 cups ice and stir until melted to cool brine down.
• Add hens to brine and place in refrigerator for a minimum of 4 hours, overnight is acceptable.
• Preheat smoker to 225° F
• Remove hens and rinse well.
• Spatchcock the hens by removing the backbone with kitchen shears and lay flat.
• Season generously with the poultry rub of your choice or the following rub:
• 2 Tbsp Kosher Salt, 2 tsp chili powder, 1 tsp sugar, 1 tsp cinnamon and 1/4 tsp ground clove.
• Place on smoker for 20 minutes then increase heat to 350.
• Cook hens for approximately another 15-20 minutes or until a probe thermometer reads 165 in the thickest part of the breast.
• Remove and let rest for 10 minutes.
• Carve and serve.

Steps:

• Pat each hen dry with a paper towel.
• Pull the skin away from the breast meat using your finger, being careful not to tear it.
• Put ½ tbsp butter on each side of breast meat in each bird.
• Place half a sprig’s worth of rosemary in along with the butter.
• Place ¼ tsp of thyme in along with the butter.
• Coat each bird with a dry rub.
• Cover with plastic and place in refrigerator for at least one hour.
• Prepare smoker to 275°F.
• Arrange hens on grates and close the smoker.
• Cook hens to 160°F internal temperature at the thickest part of breast and thigh, around 1 hour
• Increase smoker temperature to 300°F.
• Glaze each bird with BBQ sauce - optional.
• Continue to glaze the hens until their internal temperature reaches 165°F, around 20 - 30 mins.
• Remove from smoker, tent with foil and let rest at least 15 minutes.
• Serve whole or carved.