I smoked some pheasants last weekend and they were delicious!
So I thought I would share this recipe with you.
2 whole Pheasants skinned or with skin
1 cup Olive oil
Your favorite poultry rub
1 gallon bottled water free of chlorine and fluoride
¾ cup sea salt
½ cup pure cane sugar
1 ½ cups fresh cilantro (do not pack)
4 tbs fresh lemon basil
4 tbs fresh basil
1 tbs cayenne pepper
1 tbs paprika
4 tbs garlic chives
4 tbs chives
1 tbs ground garlic
1 tbs fresh ground black pepper
In a large pot bring water to a boil and add salt while stirring making
sure it's dissolved. Then add all brine ingredients, bring to a boil,
boil for three minutes then simmer for an additional 30 minutes.
Let cool, then refrigerate overnight.
Take two cleaned whole pheasants and place them into an air
tight container such as a zip lock bag gallon size, pour in the
brine so they are covered, then remove all air. Put them in the
fridge and let them brine for at least 4 hours.
After they've brined for 4 hours, remove them from the brine and
rinse them off with chlorine and fluoride free water, pat dry, rub
with olive oil, then use your favorite poultry rub.
Use between 4 and 6 oz Pecan wood chips.
Set temp to 220 deg. F
Smoke them until the internal temp is 170 deg. F in the thickest
part of the breast - around three hours.
Remove from smoker and let sit for 10 to 15 minutes, cut thin
slices of breast and enjoy.
I live where they put chlorine and fluoride in the water supply.
If you live in an area like this try not to use the water for brining
or any cooking, your meals will taste so much better. Two
gallons of bottled water costs under $2.00.
Thank you, Brian!
If you try this recipe please let us know how your pheasants
turn out. And be sure to send us your recipes to recipes@SmokinTex.com like Brian did.