Smoking is about time and heat and smoke not the type of smoker. Do a good brine and follow directions for turkey!! And as the man GB said , It is a naughty bird and needs that bacon, as does every succulent meat!! 
Who hurt you
The little red thingy is just harder to find.
As has been said, pheasant is very lean so it dries out quickly. Brine or inject at least 24 hours ahead of cooking so the injectable’s can disperse throughout the meat.
Wrapping in bacon is just about a requirement unless you baste during the cooking process. Use a meat thermometer taking it to 165 and your done.
Wrapping in bacon is just about a requirement unless you baste during the cooking process. Use a meat thermometer taking it to 165 and your done.
I would definitely do a brine. Almost any pheasant preparation can benefit from one. A good basic ratio to use is:
1 gallon water
1 cup kosher salt
1/2 cup sugar
Bring to a boil and cool before using.
You can add all sorts of additional things like garlic, bay leaves, herbs, maple syrup etc...
I would keep the temp fairly low and keep a close eye on it. I cant imagine you'd need to cook it too long.
1 gallon water
1 cup kosher salt
1/2 cup sugar
Bring to a boil and cool before using.
You can add all sorts of additional things like garlic, bay leaves, herbs, maple syrup etc...
I would keep the temp fairly low and keep a close eye on it. I cant imagine you'd need to cook it too long.
i still love me some bacon but when i put a lean chunk of meat on the smoker i like cheesecloth dipped in duck fat, in the past i just used paper towels and olive oil
This is very similar to the recipe I've used to smoke pheasant and quail -
https://mrecipes.com/smoker/poultry/pheasant-honey-glaze/
https://mrecipes.com/smoker/poultry/pheasant-honey-glaze/
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