Had a very nice hunting trip and would like to smoke one.
Has anyone done it ?
What temp would I need to cook to ?
Any help would be great !!!
Original Post
Replies sorted oldest to newest
I am assuming you are referring to the pheasant. Just enter that in the search box above and you will find several posts about cooking pheasant. I know from prior experience if there is too much damage to the skin or you typically skin the bird, it may dry out on you. I have never tried to put one in the CS smoker however. Good luck and if you find a good way to cook one, share with us.
Good question, I've never smoked a pheasant. The reason is there's no fat. A chicken has a lot of fat under the skin while the pheasant has none.
I typically slice the meat thin anyway to remove shot, dust in flour, and pan fry the medallions in butter, then make a reduction sauce from the drippings.
If I had a clean breast with no shot damage to work with, I'd brine for 24 hours, then smoke at 200* for maybe an hour and finish in a hot oven. I just wouldn't leave it in the smoker too long and risk it drying out. And I wouldn't cook it to anything more than 160 internal. I've done this with grouse and it turns out great. So it should work for pheasant too.
Let me know what you wind up doing and how you like it.
I typically slice the meat thin anyway to remove shot, dust in flour, and pan fry the medallions in butter, then make a reduction sauce from the drippings.
If I had a clean breast with no shot damage to work with, I'd brine for 24 hours, then smoke at 200* for maybe an hour and finish in a hot oven. I just wouldn't leave it in the smoker too long and risk it drying out. And I wouldn't cook it to anything more than 160 internal. I've done this with grouse and it turns out great. So it should work for pheasant too.
Let me know what you wind up doing and how you like it.
You don't say what cooker you are using,so here is a shot.
Cook at least at 250º,to 160º in the breast.
Smokin'Okies' brine for four hrs,baste well with olive oil.
I'd use a mild fruit wood.
A couple of oz.
Cook at least at 250º,to 160º in the breast.
Smokin'Okies' brine for four hrs,baste well with olive oil.
I'd use a mild fruit wood.
A couple of oz.
Dennis -- Thanks for that pic. Brought back fond memories of my childhood in Michigan. Nothing cooler than watching a good dog do its thing. We had an old beagle, short little fella. All you could see was his tail moving thru the weeds. When he got on a scent he'd throw his head up in the air, let out a howl and the hunt was on. So cool!!! 
Not much prettier bird than a ring-necked rooster!
Not much prettier bird than a ring-necked rooster!
Hey Wheelz, out hunting with my son and dog in the fall, it doesn't matter whether we get one or not. It's time well-spent.
I'm heading back to ND soon. It's been an unbelievable year for pheasants out there.
I'm heading back to ND soon. It's been an unbelievable year for pheasants out there.
Dennis
You look REAL young in that photo, must be the BBQ keeping you young
You look REAL young in that photo, must be the BBQ keeping you young