Smoked Pheasant with Apple Wood

1. Dry Rub Application:

   • Mix all dry ingredients thoroughly
   • Coat pheasants inside and outside
   • Refrigerate 4-8 hours for penetration

2. Smoker Preparation:

   • Set up smoker for 225-250°F
   • Use apple wood for mild, sweet smoke
   • Maintain steady temperature throughout

3. Smoking Process:

   • Smoke pheasants breast-side up
   • Spritz with apple juice every hour
   • Cook to 165°F internal temperature

4. Finishing:

   • Rest birds 15 minutes before carving
   • Crisp skin under broiler if desired
   • Serve with BBQ sauce on side

Wood Selection: Apple, cherry, or peach for delicate smoke