Suggestion for pheasant

Discussion in 'Poultry' started by cheech, Nov 23, 2006.

  1. cheech

    cheech Master of the Pit OTBS Member

    I have a friend bringing over some pheasant for me to smoke for him. Does anyone have any suggestions for how to prepare and smoke the meat?
     
  2. Smoked Pheasant? I came from pheasant country, and I've never smoked one. I just can't imagine it any other way than oven baked with wild rice stuffing. Sorry I can't help. I'd say you better brine it though as pheasant has a tendency to dry out fast.
     
  3. cheech

    cheech Master of the Pit OTBS Member

    Any one else have any input for this?
     
  4. coz

    coz Meat Mopper OTBS Member

    I have done several for one of the boys at work.He brings me breasted with out skin.I brine em for about 3 hours and then rinse and dry.Then give em some rub and wrap them in thick cut bacon and some more rud smoke at around 200*.I took them to 165* nd foiled and coolered.I also sprayed with apple juice 2 times an hour.Did it 3 or 4 times now and are great.
     
  5. cheech

    cheech Master of the Pit OTBS Member

    Thanks Coz

    He is supposed to bring them over tomorrow so if things go well I will have a report tomorrow
     
  6. coz

    coz Meat Mopper OTBS Member

    Well did you get a chance?
     
  7. cheech

    cheech Master of the Pit OTBS Member

    No he has not brought it over yet. He is putting in a wood floor for me and we are waiting for the trim to be delivered first. I think I should have the pheasant by next week

    Thanks for asking
     

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