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Suggestion for pheasant

Discussion in 'Poultry' started by cheech, Nov 23, 2006.

  1. Nov 23, 2006 #1
    cheech

    cheech Master of the Pit OTBS Member

    Beautiful Grand Rapids Michigan
    I have a friend bringing over some pheasant for me to smoke for him. Does anyone have any suggestions for how to prepare and smoke the meat?
     
  3. Nov 24, 2006 #2
    gunslinger

    gunslinger Smoking Fanatic OTBS Member

    Beautiful Missouri Ozark Mountain Country
    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.
     
  4. Jan 5, 2007 #3
    cheech

    cheech Master of the Pit OTBS Member

    Beautiful Grand Rapids Michigan
    Any one else have any input for this?
     
  5. Jan 5, 2007 #4
    coz

    coz Meat Mopper OTBS Member

    Montello,Wi
    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.
     
  6. Jan 6, 2007 #5
    cheech

    cheech Master of the Pit OTBS Member

    Beautiful Grand Rapids Michigan
    Thanks Coz

    He is supposed to bring them over tomorrow so if things go well I will have a report tomorrow
     
  7. Jan 9, 2007 #6
    coz

    coz Meat Mopper OTBS Member

    Montello,Wi
    Well did you get a chance?
     
  8. Jan 9, 2007 #7
    cheech

    cheech Master of the Pit OTBS Member

    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

    Thanks for asking