Smoking Pheasant

ZachinSouthDakota · November 2020

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

Hoster05 · November 2020

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

ZachinSouthDakota · November 2020

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

I just have the breasts, they were gifted to me, but I can use the same process. Your bird looks like it turned out great!

Wolfpack · November 2020

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).

Hoster05 · November 2020

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#latest

I just have the breasts, they were gifted to me, but I can use the same process. Your bird looks like it turned out great!

cut them into 1" cubes, wrap in favorite bacon and hold together with a tooth pick or skewer and grill them for 40 min, flipping at the half way point. Perfect game day snack.

Smoking Pheasant

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