I recently purchased an electric smoker and am virgin to the smoking game. I've always had the pheasant I "harvest" smoked for me at a local butcher shop, but wanted to try my hand at it (along with other things). I attempted my first batch of 3, skinless breasts still on the keel. Results were poor at best. Dry and lacking that rich, smokey flavor. I used a store bought cold brine mixture for poultry and let the pheasant soak for about 12 hours. I bought those compressed Apple wood chips (look like little hockey pucks). I did not soak them as they rest in a pan that sits on a grille above the heating element. I should point out that I replaced the wood twice during the 2 1/2 hour process. I smoked the pheasant breasts for 2 1/2 hours at 250 deg F constant. I'll eat them out of spite, but am looking for a little advice as to how I might better the outcome. I really don't feel like ruining any more birds.