Smoking Pheasants

[jarhead1]

Does anyone have any tips for smoking whole (plucked, skin on) pheasants? And by tips I mean brines, rubs, injections, temps, times, woods, etc....you know, little details. I am a beginner and have done well with pork, beef, and venison. This will be my maiden voyage with poultry/fowl. I would greatly appreciate any tips/suggestions/recipes. I use a gas smoker. 

Thanks to all in advance,

Jarhead1

 

[gr0uch0]

What I've done in the past with those I've shot (used steel shot so I didn't have to worry about lead) was to lift the skin, rub underneath with minimal salt, 1 TBS each chili powder, paprika, black pepper, 1 heaping Tsp cumin, zest of a lemon.  Once spices are rubbed under the skin, drape/wrap the bird with thin cut applewood bacon.  Bring to 165 degrees IT, then I've thrown it under a broiler for about 5 minutes to crisp up the bacon and skin.

For as beautiful a bird as the pheasant is, it's equally lacking on what's between its ears.  Epitomizes the phrase "bird brain".  My $0.02.

 

[GaryHibbert]

I'm guessing this would work equally well with grouse an other upland game birds???

Gary

 

[browneyesvictim]

I like to do all those game birds in a roaster oven on a rack over a braising liquid in the bottom to keep as much moisture in as possible. Keep an eye on the right amount of liquid and serve with the bird or make a stew. You could smoke it for a while first to get that flavor for sure!

 

[gr0uch0]

I would assume so, Gary, but pheasant is only larger game bird I've done with this.  Used to breast out mourning doves or whole quail, season with this, tuck in a slice or two of jalapeno, wrap in bacon and smoke.  Hard to beat.

 

[pooch897]

I smoked some last season. Did them at 225 for 2 1/2 hours then deboned and removed BBs. Finished them in a cast iron skillet with olive oil roasted red peppers and garlic. Makes a awesome dip.


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