I know the exact cornish hen and rice post you are talking about! I also want to do the same very soon!
I think they were all about 7 1/2 to 8 pounders. I kept the temp a little high so the skin would be a little crispy, right around 250-275 and they took just about four hours to hit 167 degrees.
They turned out really juicy, the breasts a little dry but the dark meat was delicious. Next time I'm going to inject the breasts much more.
The slaughterhouse brine was one of the best I've had so far for poultry. Not too salty and really compliments the chicken well.
Made my dad a happy camper too, with my brothers and sister leaving for the evening he was going to have a bologna sammich for dinner. Mom made her rosemary grilled potatos before leaving for work too. She has a nice plate waiting in the fridge, the rest of you guys get no chicken!