Christian M
New member
A friend of mine just went on a pheasant hunt and wants me to cook them up. I figured there was no better way to do them than to throw them on the WSM. Was thinking of just doing a basic brine and maybe smoking with some peach or pecan. Do any of you have any experience smoking pheasant? Any pointers that I should be aware of? And am I cooking to 160 - 165ish in the breast similar to some other poultry? Thanks for any feedback you can offer. Going into this blind but looking forward to it.
Thanks!
Thanks!