That look good Outlaw, nice legs! Share your recipe and how you did it. I just bought two 3.5# chickens and 2 cornish hens that I'm gonna do this week sometime. I plan on brining for about 3-6hrs then split and smoke. Never done cornish hens before, figure doin it the same as chicken and may add some bacon in there somewhere.
I've never brined my chicken, but I have thought about it. If someone could direct me in the right direction for a brine, I'd be much obliged. As for the chickens that I did today was really simple. Italian dressing as a binder and a rub I threw together. Smoker on my Charbroil h2o at 235 for 4:30 to 5 hrs. Took some bottles of bbq sauce that I had left over and put into sauce pan with half a bottle of Pineapple jelly and some apple juice and basted the last hour on. I also did a fattie but we ate it before I took pics.