Pheasant Brest Qview

Discussion in 'Wild Game' started by bottomline, Mar 5, 2010.

  1. bottomline

    bottomline Smoke Blower

    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.
  2. walle

    walle Smoking Fanatic OTBS Member

    Looks good from here, Bottomline - that bird in the middle looks like a nice one!
  3. jamminjimi

    jamminjimi Meat Mopper

    Man that brings back memory's. Opening weekend with my dad. Good times. Where did you hunt them?
  4. dirt guy

    dirt guy Smoking Fanatic

    March Throwdown!!!!
  5. bottomline

    bottomline Smoke Blower

    Took these birds on a Game Farm in Wisconsin.
  6. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Nice. Look great.
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now those look great to me I or we love pheasent in this here house hold. But I have never smoked them YET.
  8. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Cube the breast, wrap in bacon. Smoke. Eat.

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