Smoked Pheasant Breast....Yummy

[MuleShack]

I had a single pheasant and wanted to try something different today.

I cut the whole breast off (bone and all) off the bird.

cleaned it up and dried it off.

I rubbed some garlic oil on it and then put a poultry rub all over it.

I then took a small green pepper and cut it in half.

I put a piece over each side of the breast.

Then wrapped it all up in thick bacon.

I was already smoking a couple pork shoulders so I put this on about mid way thru the smoke and it was around 260 in the smoker. It was on for about 3 quarters of the vikings game and then I pulled it off.

This was the most tender pheasant that I have ever had. It kept the flavor of the rub and had the green pepper flavor in the meat. It really was like a tender chicken.

[TruthWalleyes]

Oh Heck Ya!!!

[pushbutton]

Not really a fan of the ditch parrot, but that looks balls out awesome.....

[KEN W]

That looks really good.How smoky tasting was the pheasant?

[hockeybc69]

Quote:

but that looks balls out awesome

Cant say I have heard that one to describe food. LOLLLLL

[bottomdweller]

Yeah looks so good Im going to have to get into smoking!!!

[MuleShack]

That looks really good.How smoky tasting was the pheasant?

it was pretty mild in the smoke category. Mainly because I put the wood on to smoke up the pork shoulders at the beginning and the pheasant went on at the 3 hour mark so it was mainly charcoal burning at that point.

It still had the barbeque flavor but not real smokey. The main flavor was the green pepper for me. Next time i'm going to add some onion along with the peppers inside the wrap. It really transfers the flavor to the meat.

[pushbutton]

Cant say I have heard that one to describe food. LOLLLLL

Sometimes struggle to keep this family friendly and circumvent the word filter

[Pherris]

I smoke the meat then put it in the food processor to chop it up. Then I mix it with famous Dave's hellfire dill pickle relish and mayo. Makes a great cracker spread. Yum yum!