I tried to get a couple chickens over the weekend, but all the grocery store had was one Hen, so I figured what the heck. It looks like a small chicken, let's smoke it. I did the usual and rubbed it thoroughly with olive oil and coated with seasonings throughout. The first thing I noticed was how thick the skin was. It was almost leathery and I had to cut access in a couple spots to season the meat underneath like I normally do on a chicken. I cooked at about 225-250 for 2.5hours, til the breast read 175 deg. Great, well not so great. The Hen looked awesome, but that had to have been the toughest meat I have ever had in the bird family. You couldn't even bite through the skin to eat the leg. I felt like a caveman trying to rip apart the bird and get a mouthful of meat. You know how when you smoke a chicken, you try to pull off the legs and all you get is a leg bone, while all the meat stays with the bird because it is so tender? This was not even in the same ball park. I had to cut the legs off, and could barely pull off the thighs. The breasts cut off as I would've hoped with a sharp filet knife, but this was hardly edible. What meat I ate was very flavorful, but man was I disappointed at the lack of tenderness in the dark meat on that bird. Did I miss the one rule you should follow for hens?