[Big slick]

I smoke pheasant breasts all the time (very low in fat and great taste).

I smoke mine around 275. It doesn't take long to cook full breasts let alone pieces. I would say depending on how thick the breasts are I would go a half hour and take a look. Just keep an eye on them. Pheasant is unforgivable if over cooked.

I never probe my meat. If I think it's done I find the thickest piece and cut into it. If its cooked then so are the rest. Whatever you do, don't turn your back on it.