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Smoking Pheasant breasts
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<blockquote data-quote="NodakBuckeye" data-source="post: 165554" data-attributes="member: 714"><p>Brine like you are doing, take out and give a quick rinse and pat dry. If you have a injector, melt some butter and shoot up each breast, or some wine or whatever you like. Wrap in bacon put on smoker and go as low a temp as you can go for an hour or so and then finish over medium hot grill for just a couple minutes each side, until just done. If bone in, that side down first and maybe 5-7 minutes and 3-5 on the other. Shoot for 150 in thickest part of breast, let them rest under foil for 5 minutes. Never trust a skinny cook and 3geese will confirm that I am far from skinny, haha</p></blockquote><p></p>
[QUOTE="NodakBuckeye, post: 165554, member: 714"] Brine like you are doing, take out and give a quick rinse and pat dry. If you have a injector, melt some butter and shoot up each breast, or some wine or whatever you like. Wrap in bacon put on smoker and go as low a temp as you can go for an hour or so and then finish over medium hot grill for just a couple minutes each side, until just done. If bone in, that side down first and maybe 5-7 minutes and 3-5 on the other. Shoot for 150 in thickest part of breast, let them rest under foil for 5 minutes. Never trust a skinny cook and 3geese will confirm that I am far from skinny, haha [/QUOTE]
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