4 layer barbecued game hens

How to make 4 layer barbecued game hens Recipe - from John Dawson, Patio Daddio BBQ

Serves: 2

Ingredients:
2 Cornish game hens (24 oz.), thawed and rinsed with giblets removed
2 cups hot water
1/3 cup Kosher salt
3 cups ice
1 can (12 oz.) apricot nectar
2 Tbsp Grill Mates Montreal Chicken Seasoning
2 Tbsp Grill Mates Sweet & Smoky Rub
Canola oil cooking spray
2 small cans (5.5 oz.) apple juice
1/2 cup your favorite barbecue sauce

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 6 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 F).

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 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 1 hour and 15 minutes, or until they reach an internal temperature of 170 degrees F in the thigh.

Remove the can from each bird, return the birds to the grill, and coat each liberally with barbecue sauce.

Continue cooking the hens 5 more minutes.

Split the hens in half, serve, and enjoy!