Smoked Pheasant

[Foxtrot1]

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.

 

[teamhoyt]

this was the wrong post to open when i'm this hungry! looks delicious

 

[idahofishnhunt]

YUMMY! Looks great!

 

[L. I. Yankee]

Looks delicious.....

 

[pointingdogsrule]

Sounds great and looks great

good luck to all
the dog

 

[Coyotes-R-Us]

HUMM ???
I can never keep the tail light....:hump:

 

[duckhunt]

I have never smoked a pheasant but that sounds awsome.

 

[Gellar]

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!

 

[MT_elk]

Looks great! Thanks for sharing the recipe.

 

[Nemont]

Time and temps? also what kind of internal temp are you looking for?

Nemont

 

[Gellar]

http://http://honest-food.net/2012/11/26/smoked-pheasant-recipe/

This is the link to the recipe I followed. I kept my smoker between 200-225. I think in the recipe it called for 5 hours but I do not recall it taking that long.

 

[Foxtrot1]

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]

I gotta do something different when I smoke my Pheasant breasts since they are skinned.

Mainly higher heat and shorter time.