Pheasant Brest Qview

[bottomline]

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.

 

[walle]

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

 

[jamminjimi]

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

 

[dirt guy]

March Throwdown!!!!

 

[bottomline]

Took these birds on a Game Farm in Wisconsin.

 

[cajunsmoke13]

Nice. Look great.

 

[mballi3011]

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

 

[waysideranch]

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