Smoked Pheasant Legs

Pheasant legs are sometimes overlooked when hunting. Not for us, we use the whole bird. The legs have plenty of meat on them and when you prepare them properly, they are a great meaty snack.

Brine:

24 cups of water

1/8th cup ground pepper

1 1/2 cups kosher salt

1/2 cup garlic powder

2 cups brown sugar

Instructions:

Place the legs in a large crock or container overnight to brine the meat.

The next day, put the legs on a pellet grill to smoke 4-6 hrs on low smoke, 160 degrees F.

We used our Camp Chef Pellet grill, but you could use another brand of smoker, just make sure to check the heat so they don't get overcooked or dried out.

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