Smoked Pheasant Breast

[wheels]

Just before Christmas I smoked some pheasant breast, partridge crows, and whole partridge following JPJ's method:

http://forum.sausagemaking.org/viewtopic.php?p=24900

I omitted the allspice and garlic and smoked it for around 2� hours at around 70-80�C to 68�C internal temp. In the main, I was very happy with them; except that the surface of the meat was very tough.



I was given a pheasant breast which I believe was done in a small ABU type smoker. It had a far softer surface and meat texture.

To achieve this texture, should I:

1. Cook for less time at a higher temp?
2. Put a pan of water in the smoker for humidity?
3. Coat the surface of the meat with oil?
4. Omit the brining stage?

Or, any other pointers please.

Phil

(See, I did all that without a Pheasant Plucker joke! )

[saucisson]

I find long slow cooking whether in the oven or the BBQ can dry the surface of poultry so my first suggestion would be a pan of water to water smoke.

I don't think brining will dry it.

Dave

[wheels]

Thanks Dave

Have you done poultry breast skin-on? If so, what's the 'smoke penetration' like?

Phil

[wittdog]

The water pan will not help with the moisture retention of the meat..
Without the skin on you will get a tough surface....which is why in southern BBQ a dry rub is typically rubbed on the meat before it hits the smoker...after a few hours it forms a wonderfull bark...Typically the dry rub consists of sugar, salt and other desired spices

[wheels]

Thanks wittdog

Next time I'll try a few methods I think.

1. Cook them hot and quick - like in a table top smoker

2. Skin on at lower temps

I found this online:

http://www.barbecuen.com/faqsnew/iwanttosmokeapheasantbreast.htm

What do you think?

Phil

[wittdog]

I would start out indirect with some wood chucks then finish hot and fast at the end...

I think you are on the right track

[wheels]

Thanks Wittdog.

[saucisson]

It will penetrate faster skin off, but I have smoked a whole turkey skin on and it was nice and smokey.