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Pheasant Brest Qview

post #1 of 8
Thread Starter 
I seasoned the breasts and threw them on the smoker. Cooked them to 165* internal and pulled and sauced them. Left them wrapped in foil for about 20 mins. They looked wonderful, but came out a little dry. I did not brine them, and I guess wrapping in bacon would have helped a little also.
Here they are about half way. That's Rosemary sprincked on the top.

Sauced. They were still eaten, but I hope to do a better job and not let them be so dry next time.

post #2 of 8
Looks good from here, Bottomline - that bird in the middle looks like a nice one!
post #3 of 8
Man that brings back memory's. Opening weekend with my dad. Good times. Where did you hunt them?
post #4 of 8
March Throwdown!!!!
post #5 of 8
Thread Starter 
Took these birds on a Game Farm in Wisconsin.
post #6 of 8
Nice. Look great.
post #7 of 8
Now those look great to me I or we love pheasent in this here house hold. But I have never smoked them YET.
post #8 of 8
Cube the breast, wrap in bacon. Smoke. Eat.
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