| Put all of the ingredients, except the hens, in an 8-quart stockpot; stir to dissolve the salt and the honey. Put the Cornish game hens in the brine making sure the birds are fully submerged. Refrigerate 12-24 hours. Remove the birds from the brine and pat them dry with paper towel. Discard the brine. Tie the legs of each bird together. Smoke them using your favorite method and equipment, following the manufacturer's instructions until the hen reaches an internal temperature of 165 degrees f. When pulling them off the smoker, bag them up for at least 30 minutes before eathing so they will be moist for eating. | 
