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Thanksgiving Pheasant

post #1 of 5
Thread Starter 

Last year I oversmoked two pheasants on Thanksgiving so I'm trying something different this year.  I set up the Weber Kettle (too cold and windy for the SFB) at about 215, threw on some well-soaked alder and got some good smoke going.  I put two birds on for only an hour.  They are now in the crock pot for the night and smell great.  I'm hoping for a little better success this year!

post #2 of 5
Thread Starter 

Pheasant turned out great.  Good smoke flavor even after 18 hrs in the crock pot.  Will do this again.  One of the better pheasants I've eaten in my life. 

post #3 of 5

I have a whole bunch of points for the post but....no pictures...sigh.icon_rolleyes.gif

 

Glad it all turned out great. Pheasant is something I want to try soon.

 

post #4 of 5

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Now the whole pheasant sounds really good and all but I would really like to see what they look like.

post #5 of 5
Thread Starter 

Sorry, no QView of these, no excuses, just didn't take any.  Phesants were skinned and cut into pieces before they went on.  Nice pink color when they came off the smoker and after the crock pot, they were great.  I'll take a few pics next time, and after all the different ways I've cooked birds, this one will definetly be repeated..      

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