Suggestion for pheasant

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

gunslinger

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.
 

coz

Meat Mopper
OTBS Member
Nov 21, 2006
254
11
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.
 

cheech

Master of the Pit
Original poster
OTBS Member
Thread starter
Dec 19, 2005
2,333
14
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
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts