I love poultry, Rock not so much, but he does really like Cornish Game Hens. Brine: Heat the following until kosher salt and sugar dissolves. 1 qt homemade chicken stock 1/2 c kosher salt 1/4 c pure cane sugar 1 Tbsp coarse cracked black pepper 2 bay leaves 1 tsp dried tarragon 1 tsp thyme 2 Tbsp Chix Bubba Q Rub (found here on the forum) 1 qt grapefruit juice (normally I use orange juice but didn't have any) Remove from heat and add 2 qt ice water. Let cool completely before adding poultry. I let the hens hang out in the pool for 3 hours. Remove them and rinse, pat dry. Rub with a thin coat of extra virgin olive oil and sprinkled with Chix Bubba Q Rub Propane smoker was preheated to 240° and added apple and oak for smoke. I smoked these to 155° IT in the thigh, then put them on the hot grill for saucing and thigh IT temp of 165°. Sauced one with homemade Alabama White Sauce and the other with KC Masterpiece Southern Style. This is mine with Alabama White Sauce Thanks for looking!