Pheasant

[chazinn]

ok been a long time member but never posted as I generally just get ideas.
I’ve been asked to smoke 3 birds tomorrow. After a lot of reading here and elsewhere I’ve been toying with the idea of a maple syrup/brown sugar brine. There’s several options/recipes out there. I’m thinking about
Modifying the brine to include bourbon. However I have no idea how much to use and would I need to adjust the kosher salt amounts?

 

[SonnyE]

Hang on, the Cavalry has been called.
I would use the Kosher Salt, and drink the Bourbon...

 

[chazinn]

To late! I mixed 8 cups of water, 1/2 cup kosher salt, 1/2 cup brown sugar, 3 cups maple syrup, and 1/3 cup bourbon. Hoping they turn out well.
Going to dust them with some rub , wrap them in bacon and smoke em till they reach 160.
This is the first time smoking pheasant! Hoping they turn out well.

 

[chazinn]

Turned out surprisingly great! Will
Make some minor tweaks in terms of how long I brine and will be reducing temp to increase smoke time, but all in all very very tasty indeed. Everyone really complimented it.

 

[Winterrider]

Did the bird dry out, or did it stay moist. I have steered away from it thinking it would dry Out to much.

 

[chazinn]

I thought they were a tad on they dry side but the pheasant hunters thought the birds were surprisingly moist and flavorful.
I did brine it for 12 hours I think next time I’ll brine them for 18 or maybe 24 hours.

 

[Winterrider]

Just the texture of that bird, for some reason tends to dry out real easy. Good luck with your next venture.

 

[chopsaw]

Used to get up to Iowa to hunt . Always liked quail better ( not dry ) . Never was able to make a good pheasant . If I had to try again , I think you have the right idea . I would like to see it done with some Tony C's injected and held over night .