Find a container large enough to hold your liquid, ice, and meat in.

Add in the seasonings to your brine and mix it up with a whisk.

Drop-in the cornish game hens into the brine.  My hens were frozen when I did this.

Store the brine and hens in your fridge or continue to put ice in to keep the hens at a cold temperature.

I put my hens in the brine on a Sunday night and smoked them on Wednesday night! Be sure to allow to sit in the brine for at least four hours to overnight.

Remove your cornish game hens from the brine and allow them to sit at room temp while you prepare your smoker.

When I smoked mine I used the smoke setting with a p4 on my smoke Pit Boss Pro 1100 for 2 hours and then turned my smoker up to 225.

Flip your hens occasionally as they cook.

My hens were temped out after an hour and 15 minutes. Your moke times may fluctuate so be sure to use a meat thermometer to verify they are at a food-safe temp.

If you don't have a smoker you can throw these on the top rack of your bbq and cook them till they are done.