Smoked Pheasant - need help

B

BirddogGSP

Active member
Need some help on smoking pheasants. I've tried twice and both times it came out like shoe leather.
I've breasted out birds(no skin) and put in brine solution(4-6 hours) and smoked for 3 hours with hickory smoke. I've followed the directions to a tee and the results have sucked.

I'm guessing I need to shorten the smoking time(Duh). Is there a rule of thumb ? If it's 2 pounds you need to smoke it for X time. Should I wrap bacon around it ?

Looking for suggestions on how to make the smoker work.

Thanks,
 
I somked some a couple years ago and it turned out great. But..... I plucked the feathers, left the skin on (to keep it from drying out) then stuffed the bird with a sausage stuffing (like a small turkey) and smiked it. Can't remember how long I smoked it for and all that but keeping the skin on definately helps but it is a pain to pluck the feathers. I have tried it with the bacon wrap and it works ok but nothing compares to leaving the skin on the bird.
 
I think you are probably smoking them at too high a heat.

I think you need to do a cold/wet smoke on game. Not sure how the smoker is set up but I've done them in an electric smoker and on my kettle grill. I use a water container either the one supplied with the electric smoker or an alum pan directly under the birds.

Then keep the heat low and the interior of the smoker steamy and replenish the water bath as necessary. It's the steam that will keep the birds moist and tender (but I do brine!). I also smoke for a little longer than is called for because I do it at a low temp.

Pheasants I think I go 4-5 hrs. I've done goose breast for up to 10hrs. Also I use wood on pheasants that isn't strong tasting. Oak, apple are good choices. Otherwise it over powers the flavor of the bird. I think hickory is too string but you'll figure out what you like.
 
Use a dry brine consisting of tender quick and whatever spices you like.the meat has about two-thirds water content and will make it's own brine.let sit in a plastic container in fridge,loosely covered,or on plastic trays,it's better if they don't touch.the cure will leave a nice pink hue and seal the carcass just as-if the skin was on.About 3 days of this,then using a mild flavored wood like apple and smoke cook at 200 deg for about 1.5 to 2 or more hours.the internal temp in deepest part of breast,not touching bone should get to 165 deg for at least a minute.Here's the trick...finding out how much smoke flavor you like.A little goes a long way,that's why I recommend a shorter smoke time.Now,you can either shut the smoke down and let the bird finish to 165,or finish in the oven.Note,this produces a wonderfully smoke-cooked pheasant,not something that can go without refrigeration.

I disagree slightly with the above post on using the water pan.I feel it's hard to add moisture to meat that's two-thirds water already.What the water pan does is help dissipate hot spots and keep a nice even temp in your smoker.So I use a water pan,just slightly different logic.

Try it,you'll be the belle of the ball at the game feed with this sliced thin with some cheese and crackers.
 
ranchodeluxe said:
Use a dry brine consisting of tender quick and whatever spices you like.the meat has about two-thirds water content and will make it's own brine.let sit in a plastic container in fridge,loosely covered,or on plastic trays,it's better if they don't touch.the cure will leave a nice pink hue and seal the carcass just as-if the skin was on.About 3 days of this,then using a mild flavored wood like apple and smoke cook at 200 deg for about 1.5 to 2 or more hours.the internal temp in deepest part of breast,not touching bone should get to 165 deg for at least a minute.Here's the trick...finding out how much smoke flavor you like.A little goes a long way,that's why I recommend a shorter smoke time.Now,you can either shut the smoke down and let the bird finish to 165,or finish in the oven.Note,this produces a wonderfully smoke-cooked pheasant,not something that can go without refrigeration.

I disagree slightly with the above post on using the water pan.I feel it's hard to add moisture to meat that's two-thirds water already.What the water pan does is help dissipate hot spots and keep a nice even temp in your smoker.So I use a water pan,just slightly different logic.

Try it,you'll be the belle of the ball at the game feed with this sliced thin with some cheese and crackers.
Click to expand...

I did 5 years as a Head Chef...... ;)
 
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