Suggestion for pheasant

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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.
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.
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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