Jim Lampe
TVWBB 1-Star Olympian
Thanks everyone 

Yeah, the hens were very moist and tender. Thanks again!

I used charcoal baskets, indirect. The hens were brined in a gallon of water, salt and sugar. I think the dome temp was about 350 and it took about an hour... But I don't really rememberThose birds look awesome ! Steaks too. I read you cooked w/ 26 OTG and i could understand you have used the upper grate. Do you bank the coal/briq on one/both sides? Or Do you use snake m.m.? Wich cooking T ? How long does this cook last? In your opinion are these birds w/o the beer can infuse as moist as the BCC?

Yeah, the hens were very moist and tender. Thanks again!