After a wonderful hunt in South Dakota, I decided to try my hand at smoking some pheasant.. I soaked the breast overnight in buttermilk which I've heard helps pull the gamey taste out. I minced some fresh garlic and sprinkle over the breast followed by a coat of spicy mustard and my chicken rub. Inside the cavity of the breast I put sliced jalepenos wrapped in bacon and a few larger chunks of garlic. I am hoping that flavor will hit the meat from the inside while the rub attacks the outside.. Like I said, its just a trial and as always I have a backup pork shoulder on "just in case"!!!