Directions

1. Combine the kosher salt, brown sugar, black pepper, garlic powder, and onion powder in a bowl to make the dry rub

2. Rub the dry rub all over the pheasants, making sure to coat them evenly

3. Let the pheasants sit in the refrigerator for at least 2 hours, or overnight for best results

4. Preheat your smoker to 120°C / 250°F, and light your Smokai Smoke Generator using your wood of choice

5. Place the pheasants on a rack, making sure there is space between each bird

6. Smoke the pheasants at 250°F for 2-3 hours, or until they reach an internal temperature of 73°C / 165°F in the thickest part of the meat

7. Once the pheasants are fully cooked, remove them from the smoker and let them rest for 20-30 minutes before carving and serving

8. Enjoy your hot smoked pheasant as a main dish or use it in recipes like salads, sandwiches, or pasta dishes