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1
In a small bowl, combine all of the ingredients for the rub and mix well.
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2
Pop the tabs off the root beer cans.
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3
Pour half the root beer from each can into a large bowl and reserve for the sauce.
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4
Using a church-key style can opener, make 2 additional holes in the top of each of the cans.
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5
Set the cans of root beer aside.
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6
Remove the packet of giblets (if any) from the body cavities of the hens and set aside for another use.
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7
Remove and discard the fat just inside the body and neck cavities.
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8
Rinse the hens, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.
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9
Season the inside of each bird (neck and body cavity) with 2 teaspoons of the spice rub.
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10
Rub the outside of the hens with the oil and season with an additional 2 teaspoons of the rub.
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11
Set up the grill for indirect grilling and preheat to medium.
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12
If using a charcoal grill, place a large drip pan in center.
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13
If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
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14
Holding a game hen upright, with the opening of the body cavity at the bottom, lower the hen onto a root beer can so the can fits into the cavity.
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15
It will be a tight fittighter than a chickenbut with a little twisting and jiggling, you should be able to work the can into the cavity.
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16
Repeat with the remaining hens, then tuck the wing tips behind the hens' backs.
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17
When ready to cook, if using a charcoal grill, toss all the wood chips on the coals.
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18
Line up the hens in the center of the hot grate, over the drip pan, away from the heat.
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19
Take special care to balance the hens securely.
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20
The legs won't reach the grate, so you'll have to balance the hens solely on the cans.
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21
Cover the grill and cook the hens until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180 on an instant-read meat thermometer inserted in the thickest part of a thigh), 40 to 60 minutes.
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22
If the hens start to brown too much, loosely tent them with aluminum foil.
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23
Using tongs, carefully transfer the hens (grab the bird by the root beer can just under the butt) in an upright position on the root beer cans to a platter and present them to your guests.
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24
Let rest for 5 minutes, then carefully lift the hens off the cans.
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25
Take care not to spill the hot root beer.
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26
Serve one hen per person with the Root Beer Barbecue Sauce.
