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Smoked Bacon Wrapped Pheasant

Smoked Bacon Wrapped Pheasant

With a few tips, you can smoke juicy Bacon Wrapped Pheasant breasts.
To keep lean meats juicy when smoking:
- Brine in a salt and sugar solution
- For best results, inject lean meat with brine
- Wrap in bacon for added protection from the heat and also allows the rendering of bacon to self-baste the lean meats
- Cook lean meats at lower heat and therefore, slower - if you cook lean meats too quickly, the muscle fibers will grab each too quickly and squeeze each other, meaning it squeezes out all the water and the meat will be dry. Ick!
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Course: meat
Ingredients Equipment Method

Ingredients
  

Brine
  • 1 cup water
  • 1 teaspoon table salt
  • 1 teaspoon sugar
  • 10 pheasant breasts chicken breasts can also be used
  • 1 package of bacon not thick cut
  • Spice rub preferably a chicken spice rub, as it will be sweeter with less salt content
  • Honey Mustard Sauce I prefer Blues Hog Honey Mustard

Equipment

  • toothpicks

Method
 

  1. Allow pheasant to brine for at least 2 hours, to a maximum of 6 hours. For best results, inject breast with brine and pour any excess brine on top of pheasant.
    Bacon Wrapped Pheasant - Raw Breasts
  2. Warm up smoker to 350F (or 300F on Gateway Drum Smoker). Add fruit wood for smoke flavour.
  3. Drain excess brine.
  4. Season both sides of pheasant breasts with spice rub.
  5. Wrap 1-2 slices of bacon around each breast and pin with toothpick if necessary.
  6. Season bacon wrapped pheasant breasts with spice rub.
    Bacon Wrapped Pheasant - Bacon Wrapped and Spice Rubbed
  7. Place bacon wrapped pheasant breasts onto smoker. Cook for 10 minutes.
    Bacon Wrapped Pheasant - On the Smoker
  8. Flip breasts on smoker and allow to cook for additional 6-8 minutes.
  9. Brush on honey mustard sauce onto backside of bacon wrapped breasts.
  10. Flip breasts on smoker and brush on honey mustard sauce on top side of bacon wrapped breasts.
    Bacon Wrapped Pheasant - Sauced with Blues Hog Honey Mustard
  11. Remove from heat when internal temperature of breast is 145F and allow to rest at room temperature for at least 10-15 minutes with a piece of tin foil loosely draped on top. Because pheasant is so lean, you don’t want to overcook, so it is pulled off the smoker to allow for carryover cooking.
  12. Serve with honey mustard for extra dipping.