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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.
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Sorry, none yet.

But, I plan to walk in your shoes soon. I have Pheasant, Goose, and Duck waiting for time in the smoker. Next week I plan to work one or all of them in.

I have a few whole Pheasant that was thinking of bringing and then covering with butter soaked cheese cloth as they smoke. Apple or cherry wood I am not sure yet.

I'm going to put a cranberry nut mix inside one and I haven't decided on the others yet. One should be left plain probably.

I wish they were easier to clean and keep the skin. It was so cold during our last trip to South Dakota that the plucker just ripped the birds up. So, we let them freeze whole and breasted them out at home.

Please share your results.

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