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To a large Lexan, add all ingredients for the brine and 4 gallons plus 2.75 quarts water, stirring to dissolve sugar and salt.
Add birds to brine. Brine for 4 hours. Prepare a smoker with oak and heat to 250°F. Drain birds, pat dry, coat in rub, and smoke for 4 to 5 hours. Cool birds.
In an oversized bowl, whisk to combine spices for the Hot Chicken Paste. In a large pot, add oil and heat until shimmering, about 170°F. Pour fat over spices, whisk to combine, cool, and refrigerate.
In a bowl, whisk to combine dry ingredients for the Dunk. Add hot sauce and 300 grams water, stir to combine.
In a large Lexan, combine all ingredients for the Dredge.
In a large Lexan, whisk to combine all ingredients for the Tabasco-Spiked Hot Honey and transfer to squeeze bottles.
In a deep fryer, heat oil to 400°F. Stir Hot Chicken Paste to maintain a consistent potency. Dip Smoked Game Hen in the Dunk followed by the Dredge. Deep fry for 6 to 7 minutes, until deep golden. Remove from fryer and dunk birds in Hot Chicken Paste. On a large serving plate, place bird and drizzle with Tabasco-spiked Hot Honey.