Ingredients: | Brine 2 quarts apple juice 1 cup kosher salt 1 cup white sugar 1 cup brown sugar 1 onion, medium, chopped 5 garlic cloves, smashed 6-8 whole cloves, crushed 4 ounces ginger roots, sliced thinly 3 oranges, quartered 1 dash cayenne pepper 6-8 bay leaves 2 TBLS butter Seasoning 1 TBLS onion powder 1 TBLS garlic powder 1 TBLS parsley, dried 1/2 TBLS white pepper 1/2 TBLS paprika |
Directions: | Bring to boil apple juice, salt, sugars until salt and sugars are dissolved. Allow to cool to room temperature for about 30 minutes. In large container, combine onions, garlic, oranges, cloves, bay leaves, ginger and cayenne pepper. Add apple juice mixture and stir well. Add pheasant, cover and refrigerate overnight, When pheasants have finished brining, rinse and dry them with paper towels. Season pheasant on all surfaces with seasoning Smoke with apple wood for 4 to 6 hours at 200 degrees or until pheasant reach 165 degrees. |
