Pheasant for Christmas?

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rw willy

Smoking Fanatic
Original poster
OTBS Member
Shot some pheasants on Thanksgiving.  They are whole and skin on.  Want to serve them for apps sliced, cold @ Christmas.  Here is the plan!

Using Pops Brine, cure the bird, as per turkey.  Smoke in the UDS w/ hickory @ 275 & IT of 160.  Refrigerate, separate the breast and slice 1/4".  Shred the rest of the meat and serve along breast meat.

Anyone cured & smoked these birds?  Thoughts on the plan?  Will they dry out @ IT of 160?

Thanks
 
I'd be nervous on that 160 as I've dried out pheasants and grouse even when trying to be careful. Next time I do them I'm going with a lower temp for a bit longer time like the safety table that Dave Omark has published on these pages.
 
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