Smoked Pheasant

[martyj]

What internal temp does pheasant need to be cooked to?

Thanks

 

[buffalobbqpete]

here is what I found...

• Whole 82°C (180°F)
• Breasts and roasts 74°C (165°F)
• Thighs, wings 74°C (165°F)
• Stuffing (cooked alone or in bird) 74°C (165°F)

 

[myownidaho]

If you take pheasant breast to an IT of 165, you’ll be chewing on leather. Here’s one recipe you can use as a reference. When I breast out a pheasant and sauté it, I don’t take it past medium.

https://honest-food.net/smoked-pheasant-recipe/

 

[martyj]

Thanks for the replies. I breasted these pheasant out so I'll just me smoking the breasts. Do you suggest brining the breasts. These are skinless. I was also thinking maybe I could wrap them in bacon. If going to 165 will be like chewing leather, do I go to 150ish?
Thanks again

 

[myownidaho]

Honestly, if you’re doing skinless breasts, I would cold smoke and then pan sear to medium rare - medium. If you have no choice but to hot smoke, I would do a short brine of about three hours and then wrap with partially cooked thin sliced bacon.