I have 4 Pheasants that have been skinned and rough cleaned. I would assume I'd need to brine them like you would for a turkey. What about covering the breasts with bacon for some fat to keep the meat moist? Any suggestions?
Smoked the 4 birds last weekend after brining for 2 1/2 hours at 225 after brining in mixture of 1 cup of kosher salt and 1 cup of brown sugar with 2 tsp of ground black pepper and garlic powder to a gallon of water. The birds were excellent.