jasonalan724
Full Fledged Farker
Well, my father owns a small game bird farm in Western Pennsylvania, so the day after thanksgiving my father sets up one last hunt with all the family hunters to kill off the rest of the birds (kind of gives "Black Friday" a new meaning). So i have about two dozen pheasant breasts, two dozen chukars (rock partridges), and a hand full off quail. Since no one but me and my father ever cook them, we always split the take. I am going to smoke a test batch of pheasant on the tail end of a brisket cook on monday. They are skinned w/ bone in. I'm not sure what to do with them on a smoker. I have thought about wrapping them in bacon for moisture, soaking them over night in a brine. I ussually roast them in the oven, but this year i wanna smoke them. So any advise, tips, recipes, would be awesome. Thanks in advance.
