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Unread 01-28-2013, 01:04 PM   #4
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I brine for an hour or 2 in a mix of water and soy, then grill indirect until an it of 150˚, then directly over the coals until it's crisped up and at least 160˚. Since pheasant is a game bird, the same worries about salmonella don't apply as they do with commercial poultry, but itf it's a farmed bird it's not a bad idea to take it to 165˚. Just be careful, it can be brutally tough and dry if even slightly overcooked.
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