It may be I should just use recipes for chicken, however I would be interested in suggestions on best way to prepare and smoke pheasant. I hunt and would like to smoke the pheasant. In some cases I might have skin on the bird, however more cases than not, the bird may be processed without skin. Any suggestions on best ways to prepare (brine) and smoke (wood, temps, etc)?
New to the forum so I apologize if this has already been discussed.