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If you take pheasant breast to an IT of 165, you’ll be chewing on leather. Here’s one recipe you can use as a reference. When I breast out a pheasant and sauté it, I don’t take it past medium.
Thanks for the replies. I breasted these pheasant out so I'll just me smoking the breasts. Do you suggest brining the breasts. These are skinless. I was also thinking maybe I could wrap them in bacon. If going to 165 will be like chewing leather, do I go to 150ish?
Thanks again
Honestly, if you’re doing skinless breasts, I would cold smoke and then pan sear to medium rare - medium. If you have no choice but to hot smoke, I would do a short brine of about three hours and then wrap with partially cooked thin sliced bacon.