Suggestion for pheasant

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Smoking Fanatic
OTBS Member
Smoked Pheasant? I came from pheasant country, and I've never smoked one. I just can't imagine it any other way than oven baked with wild rice stuffing. Sorry I can't help. I'd say you better brine it though as pheasant has a tendency to dry out fast.


Meat Mopper
OTBS Member
Nov 21, 2006
I have done several for one of the boys at work.He brings me breasted with out skin.I brine em for about 3 hours and then rinse and dry.Then give em some rub and wrap them in thick cut bacon and some more rud smoke at around 200*.I took them to 165* nd foiled and coolered.I also sprayed with apple juice 2 times an hour.Did it 3 or 4 times now and are great.


Master of the Pit
Original poster
OTBS Member
Thread starter
Dec 19, 2005
Beautiful Grand Rapids Michigan
No he has not brought it over yet. He is putting in a wood floor for me and we are waiting for the trim to be delivered first. I think I should have the pheasant by next week

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