A Pheasant Question.....

[Single Fin Smoker]

So my brother in law, just back from a South Dakota hunting trip, just off loaded a whole bunch of pheasant on me. He thinks I should try smokin em.
Heres what I can tell you about them:

They've all been cleaned cut and quartered into bone in thigh/legs and breasts in vacuum sealed packs. Some have skin on and some don't.

Would any of the bretheren have any suggestions for me? Rubs, injections, type of smoke(remember I-is hooked on mesquite) Temps, length of cooking time etc?

My feeling is that there is a balance between getting out the gamieness and drying them out. So far all I know is to wrap the skin-less ones with bacon....

Thanks gentlemen!

P.S.
I will be including a brisket just in case I turn them into leather straps.

 

[cmcadams]

I like to soak in red wine with peppercorns for a few hours. I would not use mesquite as I'd be warey of overpowering the birds. The bacon is a good idea. I'd cook to 165.

 

[Jorge]

So my brother in law, just back from a South Dakota hunting trip, just off loaded a whole bunch of pheasant on me. He thinks I should try smokin em.
Heres what I can tell you about them:

They've all been cleaned cut and quartered into bone in thigh/legs and breasts in vacuum sealed packs. Some have skin on and some don't.

Would any of the bretheren have any suggestions for me? Rubs, injections, type of smoke(remember I-is hooked on mesquite) Temps, length of cooking time etc?

My feeling is that there is a balance between getting out the gamieness and drying them out. So far all I know is to wrap the skin-less ones with bacon....

Thanks gentlemen!

P.S.
I will be including a brisket just in case I turn them into leather straps.

Here's a previous pheasant thread. Might be worth a PM to Midnight.
http://www.bbq-brethren.com/forum/showthread.php?t=14949&highlight=pheasant

 

[Single Fin Smoker]

Maybe I'll just Teryaki grill em over propane.

Thank god for brisket....

 

[bbqjoe]

I don't know from pheasant. But I've had no problem seasoning duck with a rub and smoking it with mesquite at 225* until done. Then finish on the grill with some hoisen sauce.

 

[midnight]

single fin check your messages. I do mine with a light flavored wood like ash or apple. If they came from South Dakota then they should not be verry gamey tasting ( corn fed mod.) Good luck.

 

[jpw23]

An overnight soak in buttermilk will take care of the gamieness...be sure to rinse though.