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Smoking Pheasant breasts
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<blockquote data-quote="tikkalover" data-source="post: 165561" data-attributes="member: 600"><p>[ATTACH]12566[/ATTACH]</p><p></p><p>Marinated these for 14 hours in the 2 marinates that I mentioned above. I wrapped them in BACON, :;:rockitand then smoked them on the Bradley for 3.5 hours until they reached an internal temp of 165 degrees.(I even bought myself a digital meat thermometer to make sure about the meat temp). The water, brown sugar, salt one I will do again. When I took the 3 breasts out of the apple juice marinate, the breast meat had a light tan color and the meat was way firmer then those from the water marinate. The end result was the meat from the water marinate had way more moisture in it then the apple juice meat.</p></blockquote><p></p>
[QUOTE="tikkalover, post: 165561, member: 600"] [ATTACH=CONFIG]12566._xfImport[/ATTACH] Marinated these for 14 hours in the 2 marinates that I mentioned above. I wrapped them in BACON, :;:rockitand then smoked them on the Bradley for 3.5 hours until they reached an internal temp of 165 degrees.(I even bought myself a digital meat thermometer to make sure about the meat temp). The water, brown sugar, salt one I will do again. When I took the 3 breasts out of the apple juice marinate, the breast meat had a light tan color and the meat was way firmer then those from the water marinate. The end result was the meat from the water marinate had way more moisture in it then the apple juice meat. [/QUOTE]
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