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Help-Any experience smoked pheasant??

Redmono
Redmono Posts: 34
edited November -0001 in EggHead Forum
Just got my large egg last weekend. Love it! My dad used to make smoked pheasant on his old smoker, soaking the pheasant in brine overnight. I have some whole pheasants in the freezer. Does anyone have any experience using the BGE to smoke pheasants?? Thanks to all who reply!!
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Comments

  • Smokin' Stogies
    Smokin' Stogies Posts: 177
    Redmono,

    No, but if you do get some recipes, or figure something out, please post as I am going on a Pheasant hunt in October and will be looking for ideas. I understand that Birchwood is great for gamey birds, softens the earthiness or Pecan. I was going to try doing the bird spatchcocked, a little Dizzy Pig. Who knows, may be really good. We will have to compare notes later.

    Smokin'Stogies in Exton, Pa with my wife and our four dogs; Sully and Boo the Newfoundlands, Murphy the Irish Setter and Alli the Beagle/Lab mix. 

    Eggers Prayer-

    Our egg, which art in sizes, hallowed be thy smoke, thy will be grilled, at home as it is at eggfest. Give us this clay our daily brisket and forgive us our rubs, as we forgive those who gas grill against us, and lead us not to flashback but deliver us from overnighters. For thine is the grill, the smoke, the egg. Let's eat!

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  • Popsicle
    Popsicle Posts: 524
    Redmono, never had much luck cooking the whole bird and still keeping the meat moist but I never brine them so can't help you there. The way I do them is completely fillet out the breast and separate the hind quarters from the carcass. Then I season and place on a raised grid direct at 350 with a strip or 2 of bacon on each piece. Turn them 1 time, put the bacon back on and cook till done. Pecan or any fruit wood chunks help. Good luck.
    Popsicle
    Willis Tx.
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  • Redmono
    Redmono Posts: 34
    Thanks guys for the response. Love pheasant hunting, and thought smoking on the BGE would be great. I will do some experimenting and keep you posted. Please keep on commenting!!!
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  • BigA
    BigA Posts: 1,157
    IMG_2899.jpg


    this pup will tell you. Dont smoke!! Eat them with wild rice and a cream of mushroom sauce! but if you must smoke go ahead! Sorry never smoked them, so i have no inout for you on this matter. I saw the word Pheasant and got excited as it is almost season!! if you need more pheasants let me know i will tell you where to go find them.
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  • Piratequeen
    Piratequeen Posts: 23
    In addition to brining you may want to consider barding with bacon. Helps to keep them moist. Love pheasant!
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  • c tredwell
    c tredwell Posts: 575
    Ive tried with pheasant and wild turkey...ive wrapped in bacon, barded, and brined...wont stay moist. Let us know if you find something that works...good luck
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  • Hoss
    Hoss Posts: 14,600
    wrong spot. :blush:
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  • Hoss
    Hoss Posts: 14,600
    Stew,soup.gumbo.They are NOTORIOUS for being dry.If you are Hell Bent,wrap them in sacrificial baoon and pull them at NO MORE than 155 Internal in the breast.Let the legs and thighs go to 160.
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