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Anyone ever smoke Pheasant?

I have some pheasant that I would love to smoke on the Egg. I have tried grilling on my old gas grip (pre-egg) and it always dried out. I would hate to ruin them, but I have faith in the egg. Looking for a good Egg recipe. I had thought about wrapping in bacon and tossing them on around 220. I would probably use some Cherry or Apple.[p]Thanks


  • Maverick,
    I think I'd do it like a little chicken. I never had one, but it sure sounds good.

  • Maverick,[p]Goin' back a little, my brother used to pheasant hunting and bring home birds from Nebraska.[p]The kitchen table talk was always about how tough and dry the meat was until Mom took to marinading the birds before cooking. [p]Also, currently, we brine almost all fowl we cook and, even on my ol' gasser, they come out more moist than ever before.[p]So, i would either look for a good marinade or brine before smoking. not sure on the wood to use but probably at the 225 range for temp.[p]sorry to ramble and hope it helps - watch out for the shot![p]eddy-turn

  • Maverick,[p]My second cook on my Egg was pheasant. I trussed it with bacon as you are suggesting with sage leaves tucked between bacon and bird. The only thing I would change is that I would brine it first. [p]If you want to marinade, Joy of Cooking has a marinade recipe for wildfowl.
  • Thanks for the advice. I ended up brining for about 4 hours, then coating with a honey soy mix, added a little dizzy pig spice too. I then wrapped in bacon and smoked with apple wood.[p]Very Good.

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