Recipe for smoking pheasant


1 Cups Sugar

2 Tbsp Chili Powder

2 Tsp Paprika

1 Tsp Cayenne (opt)

3 Tbsp Salt

2 Tbsp Garlic Powder

Mix together all ingredients in large bowl and coat pheasant breasts.  Refrigerate for 12 to 24 hours.  This becomes a syrup.  Smoke pheasant for about 2 to 2 ½ hours at about 175 to 200 degrees until done.  You can also bake in the oven at about 300 degrees for 1 ½ to 2 hours.

This rub also is great for chicken breasts and beef country ribs.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s