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Smoking Pheasant
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ZachinSouthDakota
Posts: 25
Has anyone smoke Pheasant before? I have a brine recipe I could use but open to other suggestions, also what temp and how long would you go? I assume it's similar to chicken but I don't want to dry it out
Comments
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Have you plucked the bird? If so, brine or buttermilk soak for 12 hours, then pat dry and let dry in fridge for 8-12 hours, this will get the skin crispy. cook indirect at 400-425 with a chunk of fruit wood. Pull when IT of the breast meat is 165. I have also cut the spine out and spatchcocked them or fit them over a beer can for beer can pheasant.
https://eggheadforum.com/discussion/1225919/from-field-to-table#latest
Mankato, MN - LBGE -
Hoster05 said:Have you plucked the bird? If so, brine or buttermilk soak for 12 hours, then pat dry and let dry in fridge for 8-12 hours, this will get the skin crispy. cook indirect at 400-425 with a chunk of fruit wood. Pull when IT of the breast meat is 165. I have also cut the spine out and spatchcocked them or fit them over a beer can for beer can pheasant.
https://eggheadforum.com/discussion/1225919/from-field-to-table#latest -
Careful as pheasant can get dry quickly. I have had luck wrapping breasted birds with bacon to give you a little cushion from higher temps (due to skin being removed).Greensboro, NC
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ZachinSouthDakota said:Hoster05 said:Have you plucked the bird? If so, brine or buttermilk soak for 12 hours, then pat dry and let dry in fridge for 8-12 hours, this will get the skin crispy. cook indirect at 400-425 with a chunk of fruit wood. Pull when IT of the breast meat is 165. I have also cut the spine out and spatchcocked them or fit them over a beer can for beer can pheasant.
https://eggheadforum.com/discussion/1225919/from-field-to-table#latestMankato, MN - LBGE
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