Smoked Pheasant
Barbecue smoked pheasant prepared with a wet brine and spice dry rub. Smoked in just over 3 hours, this is the quick and easy alternative to smoked chicken you've been looking for!
Servings: 4
Equipment
- Smoking wood (apple, pecan or cherry)
- Meat thermometer
Ingredients
- 2 whole pheasants trimmed and entrails removed
Wet Brine
- 1 gallon cold water
- ½ cup sugar
- ½ cup Kosher salt
Dry Rub
- ¼ cup dark brown sugar
- 1 tbsp Kosher salt
- 2 tsp cracked black pepper
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground mustard
- ½ tsp cayenne pepper
Instructions
- Pour water into brining bucket, stirring in salt and sugar until fully dissolved. Place pheasants in the bucket, submerging fully. Transfer to the refrigerator and leave to brine overnight, or at least 8 hours.
- Fire up smoker to 200°F (93°C). While it preheats, remove pheasants from brine. Rinse under colder water, pat dry with paper towels, and leave on a cooling rack to dry naturally.
- Combine dry rub ingredients in a small bowl. Mix with fork, eliminating any lumps of sugar or herb. Apply rub to pheasant, covering evenly across all surfaces.
- Add wood chips to smoker box or chip tray. Smoke for three hours, or until internal temperature has reached 145°F (62°C). Take a temperature reading from the thigh meat of the bird, where the temperature should be 165°F (74°C).
- Remove pheasant from smoker. Tent in foil and rest for 15-20 minutes. Serve and enjoy.