I have a few pheasant breasts that I am thawing out to put into a brine tomorrow night (Friday), and smoke on Saturday. I'm new to brines and smoking, so could you guys give me a few tips. A brine recipe would be great, and temps I need to smoke them at also. What should my internal temp. be when done, and should I wrap them in bacon to prevent them drying out. Do I use a rub or not. All help is appreciated. I will do a Qview of the whole process. Thanks in advance.