4-Layer Barbecued Game Hens - water

Method

• Combine the hot water and salt in a large bowl and stir until the salt is dissolved.
• Add the ice, nectar and Montreal Chicken Seasoning to the bowl and mix well.
• Add the hens to the brine, cover and refrigerate six hours.
• Note: Make sure that the birds are completely submerged.
• Once the hens are done brining, remove them from the liquid, drain them completely and pat them dry with paper towels.
• Prepare your grill for indirect cooking at medium heat (about 375 degrees ).
• Coat each hen liberally (including the cavity) with the rub.
• Coat the skin of each hen with the cooking oil spray.
• Open the cans of apple juice and pour out about half.
• Insert the open end of a can into each hen cavity.
• Set the cans with the birds upright on the grill away from the direct heat.
• Grill the hens indirect for an hour and 15 minutes, or until they reach an internal temperature of 170 degrees in the thigh.
• Remove the can from each bird, return them to the grill and coat each liberally with barbecue sauce.
• Continue cooking the hens five more minutes.
• Split the hens in half, serve and enjoy!