Today we will show how to smoke a Pheasant using a Masterbuilt Electric Smoker. Of course, the same fundamentals apply if you are using an off-set or other smoker.
As with all poultry, make sure to brine the pheasant for 24 hours. Brining can be as simple as water, salt and brown sugar. This will help keep the Pheasant moist during the smoking process. If you need any information about how to create and use a brine, see the video in our post Deep Fried Turkey Using the Big Easy Oil-less Fryer.
I’m seasoning the Pheasant with Slap Ya’ Mama Cajun Seasoning. You can select your favorite seasoning.
Set the smoker to 225 degrees and smoke for approximately 90 minutes until the internal temperature is 165 to 170 degrees. For the step-by-step instructions, see our How to Smoke a Pheasant Video.