Pheasant Breast

Former Member

Very Simple.

Freshly breasted from the weekend hunt, soaked in water overnight.

Patted dry and applied CS Spicy Chicken Rub.

Tinfoiled rack, perforated the foil applied Pam and layed the breasts out for an even layer. Thinner sections of breast overlapping for even distribution of meat.

Topped each breast with a small piece of bacon.

Apple wood chips and small piece of hickory.

Smoke at 250 to 160-165 temp. Smokes fast, approx 1hr 1/2. I shot past my mark to 168 due to an errand and it still turned out excellent.

I was worried that I should have brined but product turned out very moist. I'll be smoking the weekend harvest before I freeze from now on.

Any tips to improve a good thing are welcome.

10/4/109:47 PM

Original Post

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