Smoked PHEASANT on the Masterbuilt | How to Smoke Pheasant скачать в хорошем качестве

Smoked PHEASANT on the Masterbuilt | How to Smoke Pheasant

Get your smokers fired up! We're throwing in a Pheasant! This is a quick, easy, tasty recipe to get a sweet smokey flavor to your bird and man, it's pretty darn good! Pile on the herbs, pour on a sauce, from here the possibilities are endless. _____________________________ 🔔 Don't forget to SUBSCRIBE and ring the bell !!! https://www.youtube.com/meatymike?sub... _____________________________ 🛒 Products I used in this video! As an Amazon Associate I earn from qualifying purchases. -Masterbuilt 130|P Electric Smoker: https://amzn.to/2W529OG -McCormick Honey Hickory Rub: https://amzn.to/324mg3o -Rada Butcher Knife: https://amzn.to/3fRrMKF -Masterbuilt Side Smoker Attachment: https://amzn.to/2ZNI3ef -Inkbird IBT-4XS Thermometer: https://amzn.to/2OakIwG -Western BBQ Wood Chips: https://amzn.to/2O8ulf8 _____________________________ 🌐 Follow me on social media: -Facebook:   / meatymike20   -Instagram:   / meatymike20   _______________________________ 🎶 Follow the link below for a 10% discount when you you sign up for Soundstripe! I use this platform for all of my music: https://soundstripe.com?fpr=meatymike _______________________________ 📩 DM for collabs or just because you like my face: meatymike20@gmail.com _____________________________ INSTRUCTIONS: Brine pheasant overnight water, salt, and brown sugar -Pull out and rinse under cool water and pay dry with paper towels -Squeeze juice of half a lemon all over Pheasant Cover in your choice of rub I'm going with a honey hickory rub -Stuff cavity of bird with half of a sweet onion -Get your smoker to 225f and place Pheasant breast side up -Brush bird every half hour with mixture of butter, honey, garlic, and parsley -Smoke until internal temp reaches 165f -Pull at 165IT, wrap in foil and rest for 15 minutes -EAT!!!