How to Smoke Pheasant, Quail and Grouse
Upland birds are small and lean, so they cook fast. A short brine and some added fat keep the meat juicy.
Best wood
Apple, pecan
Safe internal temp
165°F (USDA poultry)
Tips for Smoking Pheasant, Quail & Grouse
- Check temperature early; small birds finish quickly.
- Bacon or butter protects the breast meat.
- Skin-on birds hold moisture better than skinned ones.
Featured Recipe
Smoked Whole Pheasant, Apple-Brined →More ideas in the Wild Game Library, or get the free 12-page Pitmaster Field Manual.