Looking for suggestions on smoking pheasant.

Discussion in 'Meat Selection and Processing' started by dereksmith, Nov 6, 2014.

  1. dereksmith

    dereksmith Newbie

    It may be I should just use recipes for chicken, however I would be interested in suggestions on best way to prepare and smoke pheasant.  I hunt and would like to smoke the pheasant.  In some cases I might have skin on the bird, however more cases than not, the bird may be processed without skin.  Any suggestions on best ways to prepare (brine) and smoke (wood, temps, etc)?

    New to the forum so I apologize if this has already been discussed.

    Derek
     
  2. chef willie

    chef willie Master of the Pit OTBS Member

  3. superdave

    superdave Smoking Fanatic

    I split or spadek(sp) the pheasant and brine in soy sauce, apple juice, brown sugar and garlic, then smoke.  I don't eat pheasant any other way now.  It is the most moist pheasant you've ever eaten.
     

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