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.
