[youtube https://www.youtube.com/watch?v=jgCLCVApgC4&w=580&h=385]
Armadillo Pepper demonstrates how to smoke a Pheasant. As with all poultry, make sure to brine the pheasant for 24 hours. This will help keep the Pheasant moist during the smoking process.
Today, we are seasoning the Pheasant with Slap Ya’ Mama Cajun Seasoning. Set the smoker to 225 degrees and smoke for approximately 90 minutes until the internal temperature is 165 to 170 degrees.
Our equipment is a Masterbuilt Electric Smoker.
Visit Armadillo Pepper Hot Sauce, BBQ Sauce, Jerky & Snack Store
http://www.armadillopepper.com
Purchase Slap Ya’ Mama Cajun Seasoning at http://armadillopepper.com/Slap-Ya-Mama-Cajun-Seasoning-Original-BBQRUB-SYMO.htm
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Please watch: “How to Make Beef Jerky in the Masterbuilt Smoker | Beer-Peppered Jerky Recipe”
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