One of my favorites lately. I take four birds at a time and use the breasts and thighs and spice liberally on both sides with salt pepper and garlic with no binder. I then add cayenne pepper to taste. Put on the reqteq (pellet grill) on low or 180 four about four hours. After done I slice the breasts into jerky sizes pieces and put in sandwich baggies and usually give a bag away and keep the rest for snacks for the week. Breasts are definitely better than thighs but all get eaten!
smoked pheasant/jerky
- Thread starter chad.vis
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