Smoked Pheasant

[Pres228]

Hello Everone from Milan TN. My brother in law has asked me to smoke some pheasant he brought home from a hunting trip in North Dakota. I have not found pheasant anywhere on the forum. Is there a link on here somewhere? Any suggestions on how to smoke this bird?? Thank you so much in advance for your help.
P-diddy

 

[SuperDave]

My favorite way to smoke pheasant is to brine it overnight in a soy sauce, brown sugar, garlic and apple juice.  After a rinse and some Cajun rub, into the smoker with some apple and cherry wood, approx. 2 to 3 oz.  Smoke at 250 until it reaches 165 internal temp.  Unlike chicken, I do use a water pan with my pheasant. 

 

[NDKoze]

I live and hunt in ND and have tried several different method for smoking pheasant and quite frankly haven't really found a way that I like very well. I may have to try Dave's suggestion.

My favorite thing to do with pheasant and duck for that matter is to make jerky out of it. Here is a post where I documented for Duck/Goose Jerky:
http://smokinitforums.com/index.php?topic=2326.0

 

[SuperDave]

We like the smoked pheasant best served cold and sliced thin as an appetizer with crackers and a good wine.

 

[Pres228]

Thank you very much. I am going to give this a try this weekend. May I trouble you for the ratios of your brine?  Thanks again.
P-diddy

 

[SuperDave]

Thank you very much. I am going to give this a try this weekend. May I trouble you for the ratios of your brine?  Thanks again.
P-diddy

Please keep in mind that I have never measured but will give you what my mind thinks it is.  LOL!
2 cups soy sauce
1 cup apple juice
1 cup brown sugar
2 Tbsp minced garlic
This is the base.  It isn't uncommon for me to add other spices or seasonings as my mood directs me.  Onion powder or siracha sauce frequently fine their way into the mix. 

 

[Pres228]

Thank you much again.
Will try this this weekend hopefully.

 

[Pork Belly]

I was thinking a typical poultry brine with some citrus added. Either tangerines or oranges would be good. I would stud the breast with small pieces of thick cut bacon to keep everything moist. Trussing the bird to keep a uniform shape will also help keep it from drying out.

 

[TexasSMK]

How did it turn out?  Any Pictures?