BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Poultry => Topic started by: Smokeville on February 20, 2013, 04:00:25 PM

Title: Yet another pheasant question!
Post by: Smokeville on February 20, 2013, 04:00:25 PM
My next door neighbour gave me a wild pheasant frozen in ice in a bag. He shot it at his cabin just east of Sudbury Ontario.

It turns out it's actually 2 pheasant breasts.

(http://i630.photobucket.com/albums/uu28/rrchambers/2013-02-20_18-53-57_819_zpsf76f2af4.jpg)

I was all set to follow the advice on the other threads, but this took me by surprise.

Advice please!

I *really* don't want to gum this up as I already told him I was smoking them Thursday and would have a taste for him.

Thanks, Rich
Title: Re: Yet another pheasant question!
Post by: Little Bear Game Farm on February 21, 2013, 05:10:30 AM
They look beautiful and no bb holes!

I usually just rub them with something like Jan's, wrap in bacon and smoke for a couple hrs with whatever else I am smoking.  Couple hours at 225 usually has them up to IT of 165F.  By far the best way to have pheasant!
Title: Re: Yet another pheasant question!
Post by: Smokeville on February 21, 2013, 05:46:20 AM
I am also doing 11 chickens which I cut in half.

I was just thinking as I rinsed off the brine that there is probably enough loose fat on the chickens that it could be used to bard the pheasant. Maybe I will try with one of them and use bacon on the other...

Thanks, Rich
Title: Re: Yet another pheasant question!
Post by: murrhunts on February 21, 2013, 03:06:12 PM
salt brine, and wrap in bacon.   The bacon will keep them moist