Memphis Smoked Pheasant
This is an amazing dish for you hunters out there! Heres what you’ll need:
Brining Bucket
1 Gallon, Cold Water
1/2C Salt
1/2C Sugar
2 Whole Pheasants (Field Dressed)
Olive Oil
Bo B Q Memphis
Applewood for smoking
Directions:
The night before, pour cold water into your bucket, stirring in the salt and sugar until dissolved. Place pheasants in the bucket, submerging completely. Place in the fridge over night (8-24 hours).
Next Preheat your smoker to 200-225. While it comes up to temp, remove the pheasants from the brine. Rinse the pheasants thoroughly, pat dry and place on a drying rack for a few minutes to dry.
Lightly oil the birds and season with Bo B Q Memphis.
Place the pheasants on the smoker until the internal temp reaches 165 in the thigh (roughly 2 1/2-3 hours).
Remove from the smoker and rest under foil 15 minutes. Enjoy!