Smoked Pheasant

How long do you cook pheasant in a smoker is a question i was asking myself not long ago. As it turns out, much quicker than smoking a chicken. Pheasants don’t have a whole lot of excess fat on them (They work that off running away from hunters, I imagine.)

You will still want to set aside about 3 to 3 1/2 hours in the smoker, but before that you will want to brine the birds 12 to 24 hours before you even get to that point. I like to brine mine in red wine… because why not!?! Like they always say “Liquor is quicker but wine is fine”. I’m getting off topic pretty fast … let’s get back to the bird.

Here are some handy tips when smoking your first pheasant. First… make sure you light the correct end….oh wait scratch that! That was for a completely different blog. (I’m kidding!!!) But, people in Colorado and Washington state totally got that joke… just sayin’. 🙂

Lets get to the recipe list:

5-6 Pheasant Breasts (cleaned and de-feathered)
1/2 bottle Cabernet Sauvignon (or your favorite red wine)
1 oz Seasonings (salt/pepper/garlic)
1/2 Cup Maple Syrup
50/50 Mix of Olive Wood and Cherry

1. You are going to want to soak your pheasant in a brine to add moisture and flavor. We used an inexpensive Cabernet Sauvignon in a zip lock bag type container in the fridge or a cooler for at least 12-24 hours prior to smoking
2. remove from bag and sprinkle the pheasant meat with seasonings then place in smoker on the middle rack (pretty side up) for approx 3-4 hours depending on thickness of bird
3. You want a relatively warm smoke, between 220°F and 230°F. Let the pheasants smoke for 1 hour before painting on the maple syrup, then baste with the syrup every 30 minutes afterward
4. When the pheasants reach an internal temperature of 160°F in the thickest part of the breast, remove from smoker and baste them with maple syrup one more time. Wait at least 20 minutes before serving

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