Smoked Pheasant

For brining

1. Smash garlic with side of your knife. Place the garlic on a board. Lay your knife with the wide part down on top of the clove. Hold the knife with one hand. Then punch down the side of the knife with the palm of you other hand.
2. Place the salt, sugar and garlic cloves in a small saucepan.
3. Add 2 cups of water. Heat the water until sugar and salt have dissolved.
4. Squeeze the juice from the orange.
5. Cool off brine. Adding ice will speed up this process.
6. Place pheasant in a large enough container to hold it. Pour brine and orange juice over the top. Add the rind of the orange too. If meat isn't covered, add enough cold water to cover.
7. Place lid on the container. Let pheasant sit in the brine overnight in the refrigerator.

For Smoking

1. Grate orange zest.
2. Measure rub ingredients. Add to a bowl or covered container. Shake or mix well. Break up the orange zest if it clumps up with your fingers.
3. Remove meat from the brine. Pat dry with paper towels.
4. Rub the dry rub ingredients all over the meat. Inside and outside.
5. Optional - Wrap with 2 slices of bacon.
6. Add wood chips. Adjust vents. Preheat smoker to 200°F / 95°C.
7. Place pheasant directly on smoker rack. Insert instant read thermometer into thickest part of meat. If you're smoking the bird whole, place it in the thickest part of the thigh.
8. Smoke for about 3 hours until meat measures 160°F / 70°C.
9. Remove from smoker. Tent with a piece of aluminum foil and let rest for about 10 minutes. In the first 5 minutes, the temperature will rise to 165­°F / 75°C.