Smokin-It User Forum!
Recipes => Poultry => Topic started by: Muttley on May 29, 2013, 10:39:19 AM
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I brined the pheasant breasts for 24 hours with a garden variety brine I found on the web. I spiced them up with a cajun seasoning, wrapped the breasts in bacon to help with moisture retention. Set at 225 until my thermometer told me they reached 185 or so, maybe two hours. I took them out, wrapped them in tinfoil for about 20 minutes. Viola. Very nice way to smoke a lean game meat. The bacon added a nice flavor too.