I brined the birds in a mixture of water, kosher salt, cracked black pepper, onions, garlic and bay leaves.....After brining, I placed some sliced smoked sausage and bacon under the skin, then rubbed them with butter and seasoned with some homemade seasoned salt....
Fired up the UDS with a bit of hickory...
Added the tatoes for the last 30 minutes of the smoke....
The hens were nice and moist. I love smoked twice baked potatoes. :)
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