Want to start this thread with thanks to all of ya for your past posts on game hen smokin'. I did a lil' research then put my own twist to things..... Started with the brine - 1 gallon of water, 3/4 cup non iodized salt, 3/4 cup brown sugar, 3/4 tablespoon garlic, 1/2 teaspoon black pepper, 1/2 teaspoon cayanne pepper, 1/2 tablespoon basil Brined the birds for about 4 hrs.... Next I prepped the stuffing... A box of Rice-a-rRoni long grain and wild rice, some bacon and green onions, cooked the Roni about 3/4 done. Rinsed and stuffed the hens, pre-smoked for about an hour then draped the bacon on em. Using a Masterbuilt vertical at 225*, mixed apple juice 3 to 1 with water in the water pan, using applewood chips While that's goin' I prepped the 'shrooms. Rolled in Itallian dressing and stuffed with smoked salmon / cream cheese stuffing made with fresh Alaskan Red Salmon I smoked 2 days ago. Put the 'shrooms in when hens were about 30 minutes from done... Except.....it's takin' longer than the hoped for 30 minutes to get to 165* ! .... An hour later and sitting at 160*, 'shrooms staying warm in the oven. Lesson in patience..... Finally !!!!!!! Took longer than expected but as has been said.... " All things come to those who wait "