I did pheasant once in the Bradley, bone in, never brined it, cooked with no bacon or anything else on the meat, and smoked for a couple hours. They came out so dry they about broke apart with just a touch. Never tried again, as it turned out so fricken bad.
I will maybe brine them for a day or two and give it another try. I have damn plenty of pheasant in the freezer to experiment again.
I have your recipe