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Smoked Pheasant

Foxtrot1

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Joined
Sep 2, 2011
Messages
544
Location
Jacksonville, Alabama
This may be the best sandwich meat ever. Got the recipe from Hank at hunter, angler, gardener, cook

Brine whole pheasants in 1/4 cup kosher salt, 1/4 cup brown sugar per qt of water. Brine overnight. While smoking during the last hr or so baste with maple syrup that has been reduced. Try to baste 2-3 times.

Be sure to cook some sacrificial ones that will be eaten as soon as they come off the smoker. They are easier to slice for sandwiches after being chilled. Save the carcasses for making a great stock for soup.
 

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Gellar

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Jan 31, 2014
Messages
1,908
Location
The Driftless Area
I used this recipe for some pheasants on Super Bowl Sunday! Unfortunately, there was not enough for sammiches afterward. Honey from a local source is good to baste with as well!
 

Foxtrot1

Well-known member
Joined
Sep 2, 2011
Messages
544
Location
Jacksonville, Alabama
I used the same recipe as Gellar. Took about 3-1/2 hrs on my smoker that was around 225. I pulled mine from the smoker when the breast was at 165 deg and tented them in foil.
 

2rocky

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Joined
Jul 23, 2010
Messages
2,898
I gotta do something different when I smoke my Pheasant breasts since they are skinned.

Mainly higher heat and shorter time.
 
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