Smoked Pheasant
Easy stove top smoking method
2 (2 pound) pheasant
4 tablespoons whiskey(any kind or bourbon?)
1 teaspoon salt
1 teaspoon sugar
2 sprigs thyme
Rub each bird inside and out with whiskey and sprinkle with salt and sugar. Arrange both birds on a rack inside a dome top roaster. Using an apple wood smoking substance, make a foil packet, pierce it several times and place in bottom of roaster. Place roaster over two burners on medium high heat until smoke is produced, lower heat and smoke 15 minutes. Remove smoking packet from roaster; baste birds with butter and put in 350 degree oven for 30 to 40 minutes until internal temperature reaches 160 or thigh juices run clear.