3tbsp Dry Rub we used McCormick's Grill Mates Garlic Crushed Herbs with Salt and Pepper
Instructions
Brine
Combine the ingredients into a zipped bag and stir well.
Add the pheasant and close the bag. Put in the refrigerator overnight.
Smoked Pheasant
Heat smoker up to 275-300 degrees over DIRECT HEAT. Add wood chunks.
Pour about 3-4 ounces of beer into the beer can chicken container (or use a can of beer or soda) and add the seasoning to the pheasant.
Place the pheasant on the beer can chicken holder and place on the grate.
Smoke until it reaches an internal temperature of 165 degrees. It should take around 90 minutes, but every grill is different, so shoot for the internal temperature, and not the time.
Notes
Brine - Pheasant can be a bit dry, so the brine will help keep it juicy throughout the smoking process.Beer Can Chicken Holder - This is one of my favorite grilling accessories. It makes it so easy to add the beer and maintain a stable base for the pheasant to smoke. If you don't have one, you can use a beer can on a sheet pan.