Smoking Pheasant

W

-Wildcat-

Super Moderator
Anyone got any good brine, injection, or rub recipes for pheasant? I'm pretty damn good at barbecuing, but haven't tried a pheasant since I was in college, and everyone kept opening the damn lid on the smoker. :mad:
 
The basic Brine recipe for smoking is
1/2 cup non-iodized salt.
1/2 cup sugar
1 quart water
Soak for 6 hours, rinse well and dry on paper towels for one hour

I would do a google search for recipes there a lot good ones better than this basic......Bob
 
Could try generous seasoning (salt/pepper) of choice, cover with bacon and 1/2 smoker 1/2 oven about 350 until done. If you have the breast plate on the bird and bacon on the other side: moisture is held in.
 
1 cup pickling salt
1 cup brown sugar
2 T White Wine Vinegar
2 t pickling spice
4 qt Water

Brine overnight in fridge

pat dry with paper towel, mix together 2T honey and 2t soy sauce. Brush mixture on pheasant coating well. Smoke four hours

The honey coating keeps the moisture locked in.
 
Wirehairs said:
1 cup pickling salt
1 cup brown sugar
2 T White Wine Vinegar
2 t pickling spice
4 qt Water

Brine overnight in fridge

pat dry with paper towel, mix together 2T honey and 2t soy sauce. Brush mixture on pheasant coating well. Smoke four hours

The honey coating keeps the moisture locked in.
Click to expand...

That's an interesting brine recipe. I might have to give that one a go. Thank you sir.
 
I like to throw a little apple juice in the brine as well. I have also done a white wine Brine and smoked the birds over cherry wood that was soaked in the same wine, those birds were some of the best I have ever smoked.
 
The juices and the wine have acid and will tenderize the bird along with vinnegar also terragon leaves will enhance the taste of any bird. A lot of times I work on my own recipe. Its always better to used moderation than too much. Also sassafras wood is a very good wood for smoking any bird.
 
I had some legs in the fridge from my last hunt and smoked them up yesterday, basically with Bobbyrite's recipe. I use Tenderquick so I do not have to measure much but ran out. A little chewey but they tasted great.
Also did a pork loin in chunks--just like Canadian bacon only better!
 
As posted on the other recipe thread.

½ gallon apple cider
2 cups brown sugar
2 cups kosher salt
¼ cup whole black peppercorns
4 bay leaves
2 cinnamon sticks
1 teaspoon whole cloves
1 tablespoon juniper berries (optional)
11 (12 ounce) bottles/cans of beer or 1 gallon water (highly recommend using beer)

Place all ingredients in a non-reactive container big enough to hold the bird(s)/all ingredients and stir until the salt and brown sugar have dissolved. Add the beer or water last. Place birds in mixture and brine for 12-24 hours.
 
Do you like Pheasant with a kick?

Filet the meat into strips take some hobinaro (SP) Peppers and cut a strip and place on meat then wrap in Bacon and grill until bacon is crisp.

I also put some Soy sauce on them too...

It will make your head sweat!! But very tasty....:cheers:
 
I cannot pluck a Pheasant to save my soul. So I always skin them. They are fine in the brine and do well smoking. I would suggest follow the directions with each brine very closely for the best results.......Bob
 
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