Pheasants are one of the worlds most sought after game birds. They are a challenging bird to hunt and their superb eating qualities make them popular with all game bird hunters.
Author:
Smokai
Ingredients
2 whole pheasants, plucked and dressed
1/4 cup kosher salt
1/4 cup brown sugar
2 tbsp black pepper
2 tbsp garlic powder
2 tbsp onion powder
Items/Equipment
Smokai Smoke Generator
BBQ/Smoker/Smoke Chamber
Quality Woodchip or Pellets (Try Apple, Cherry or Hickory)
Directions
Combine the kosher salt, brown sugar, black pepper, garlic powder, and onion powder in a bowl to make the dry rub
Rub the dry rub all over the pheasants, making sure to coat them evenly
Let the pheasants sit in the refrigerator for at least 2 hours, or overnight for best results
Preheat your smoker to 120°C / 250°F, and light your Smokai Smoke Generator using your wood of choice
Place the pheasants on a rack, making sure there is space between each bird
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
Once the pheasants are fully cooked, remove them from the smoker and let them rest for 20-30 minutes before carving and serving
Enjoy your hot smoked pheasant as a main dish or use it in recipes like salads, sandwiches, or pasta dishes
