A friend recently brought me several pheasants from a successful hunt. We just finished one done on the Egg, and I'd like to share the recipe and process since pheasants and other lean birds are often difficult:
THE BIRD - brined for 8-12 hours using 3/4c kosher salt; 1c sugar; 6-8 crushed juniper berries; 4 cloves; tsp black peppercorns; sliced garlic clove; 8-10 allspice kernals all per gallon of water.
THE PASTE - 2tbs paprika; 2tbs brown sugar; 2tsp dry mustard powder; 1/2tsp each of garlic powder, ground celery seed, ground thyme, ground coriander. (to add some spice, a portion of the paprika can be replaced with hot Hungarian paprika or cayenne). The powder is mixed with 2tbs melted butter; olive oil is added to make a thin paste.