Smoked Pheasant with BBQ Glaze
User Reviews
5
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Prep Time
20 mins
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Cook Time
4 hrs
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Brining Time
12 hrs
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Total Time
16 hrs 20 mins
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Servings
2
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Calories
1354 kcal
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Course
Main Course
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Cuisine
American
Smoked Pheasant with BBQ Glaze
Description
This recipe begins by brining a whole, skin-on pheasant in a seasoned solution combining water, kosher salt, brown sugar, fresh thyme, bay leaves, and smashed garlic. After a 12-hour soak refrigerated, the pheasant is rinsed, dried thoroughly, and chilled uncovered to encourage a better smoke ring and crisp skin. The bird is then spatchcocked by removing the backbone and flattening it to ensure even exposure to smoke and heat.
The pheasant is smoked using cherry wood chips for a mild, fruity smoke flavor that complements the delicate meat. Toward the end of cooking, it is brushed with a homemade BBQ glaze consisting of honey, melted butter, apple cider vinegar, spicy brown mustard, paprika, garlic powder, onion powder, black pepper, and salt. This glaze caramelizes, creating a flavorful outer coating that balances smoky, sweet, and tangy notes with subtle spice.
The result is a moist, tender smoked pheasant with crisped skin and layered flavors suitable for special meals or gatherings where game bird is appreciated. The brining and spatchcock technique helps maintain juiciness throughout the smoking duration.
Ingredients
Pheasant:
- 2 cups cherry smoking chips
- 1 pheasant whole, skin-on
- 2 qt water
- ½ cup kosher salt
- ¼ cup brown sugar
- 7-8 fresh thyme sprigs
- 3 bay leaf
- 6 cloves garlic smashed
BBQ Glaze:
- 2 tablespoon honey
- 2 tablespoon butter melted
- 2 tablespoon apple cider vinegar
- 1 tablespoon brown mustard spicy
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ½ teaspoon salt
Instructions
Brining Pheasant:
- Combine water, salt, brown sugar, thyme, bay leaves, and garlic in a large stockpot. Bring to a boil.
- Let the brine cool slightly and transfer it to a non-reactive container. Let the brine cool to room temperature. Add in the whole pheasant.
- Cover and refrigerate for 12 hours.
- Rinse the pheasant with cool, running water and place it on a cooling rack on top of a sheet pan. Pat dry with paper towels and return to fridge, uncovered, for 2-3 hours.
Spatchcocking Pheasant:
- Flip the pheasant over to expose the backbone. Using a sharp pair of kitchen shears, cut alongside one side of the backbone.
- Once you've cut from the neck all the way to the tail on one side, repeat on the other side of the backbone. Remove the backbone and discard.
- Flip the pheasant over. Press firmly with your palm on the breastbone until you hear the bone crack.
- Pull the legs from the ends so that they are fully extended.
- Flip the bird back over and insert 2 skewers across the back of the body. Start by inserting the skewer into the thigh, then insert it again just below the wing on the opposite side of the body. Repeat with the other skewer. Skewers should be in an "x" position when finished.
Smoking Pheasant:
- Soak smoking chips for 20 minutes before using.
- Place soaked smoking chips into the wood chip compartment of the smoker and preheat smoker to 200°F.
- Once the smoker is heated, place the spatchcocked pheasant onto the smoking rack. Smoke for 1 hour before adding the sauce.
- Combine all sauce ingredients in a small bowl or liquid measuring cup. After the pheasant has been smoking for 1 hour, brush the sauce all over the pheasant liberally.
- Continue brushing with sauce every 30 minutes - 1 hour or until internal temperature reaches 165°F, about 3-4 hours total.
- Turn the temperature of the smoker up to 250°F for the final hour of smoking to help caramelize the glaze.
- Let pheasant rest for 10 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1354 kcal
% Daily Value*
| Calories | 1354kcal | 68% |
| Carbohydrates | 17g | 6% |
| Protein | 156g | 312% |
| Fat | 69g | 106% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 31g | 155% |
| Trans Fat | 1g | 50% |
| Cholesterol | 500mg | 167% |
| Sodium | 1290mg | 54% |
| Potassium | 1781mg | 38% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 1644IU | 33% |
| Vitamin C | 48mg | 53% |
| Calcium | 157mg | 16% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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