Pheasants

Tom

I need smoking directions for pheasant breasts. Also should I marinate them? I really need help before company comes. Thanks, Tom

djm5x9

Tom:[p]Skinless and lean? Something light like pecan or fruit wood for smoke. Cooked too long and they will be too dry.
[/b]

Tom

How long is too long?

djm5x9

Tom:[p]That depends on the thickness of the breast, cooking temperature, etc. Use your polder as a guide for about a 165º internal temperature. In a preheated cooker the cook could take from thirty minutes to an hour given the variables.
[/b]

Marvin

Tom,
Brine them first; 6-8 hours. It will add flavor and protect from drying out. I agree with the 165 temp. Have fun.