A whole pheasant wrapped in bacon and smoked gently over indirect heat until the breast is just pink and the bacon is crisp. Game season at its finest.
smokeandsoil.com/recipes/smoked-pheasant-with-bacon
by L Field
Prep
15 min
Cook
1h 15m
Total
1h 30m
Serves
4
Level
Hard
Method
BBQ
Target Temps
Ingredients
Pheasant is a lean bird that can dry out quickly if not treated with care. Wrapping it in bacon isn’t just for flavour or presentation—it’s a practical measure that keeps the meat moist and tender throughout the cooking process. The combination of the rich, salty bacon with the delicate gamey notes of pheasant strikes a balance that works well over low, indirect heat.
Using cherry wood for smoke adds a subtle sweetness that complements the bird without overpowering it. The key to success here is patience and control—maintaining a clean smoke and steady temperature ensures the flavours develop properly without bitterness. Dry brining the pheasant ahead of time seasons the meat evenly, while careful basting helps retain moisture and build a nuanced glaze.
This recipe is a lesson in thoughtful fire cooking: it demands attention to detail and respect for the ingredients. With the right thermometer skills and a steady hand, you can transform a humble whole pheasant into something quietly impressive. It’s a dish that suits everyday BBQ—the kind you can enjoy any time you want something a little special, cooked simply over fire with good, seasonal ingredients.
Ingredients
plucked and gutted (approx. 800g-1kg) (Source: Local Game Dealer)
50g salt, 25g brown sugar
Health Notes
Game birds are lean sources of protein with a lower fat content than many farmed poultry options. Duck is slightly richer due to its fat layer, but the meat itself is comparable to chicken in protein content.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
320
kcal
28g
protein
6g
carbs
18g
fat
Values are estimates and vary with portion size and preparation.
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Preparation and Seasoning
If brining, submerge the pheasant in the chilled brine solution for 4 hours. Remove, pat completely dry with kitchen paper, and discard the brine. Rub the pheasant all over with olive oil and season generously with salt and pepper, both inside and out. Truss the bird neatly with twine to ensure even cooking. Lay the streaky bacon rashers over the breast and legs, overlapping slightly to cover the leanest parts of the bird.
Set Up the Smoker
Set up the Weber Master-Touch for two-zone indirect cooking. Place a chimney starter full of Weber briquettes and light. Once the briquettes are fully ashed over, bank them to one side of the kettle. Place a drip pan on the grate on the opposite, cool side. Place two apple wood chunks directly onto the hot coals. Close the lid and adjust the vents to stabilise the pit temperature at 110°C.
The Smoke Phase
Place the bacon-wrapped pheasant on the cooking grate, directly over the drip pan (the cool zone). Insert the probe thermometer into the thickest part of the breast, ensuring it does not touch bone. Close the lid immediately. Maintain the pit temperature between 105°C and 115°C. The smoke will be most effective in the first hour.
Monitor and Finish
Cook the pheasant until the internal temperature reaches 74°C. This will typically take between 90 and 120 minutes. Check the internal temperature every 15 minutes after the 60-minute mark. Once the target temperature is reached, remove the bird from the grill, tent loosely with foil, and allow it to rest for 10 minutes before carving.
Monitor and Finish
Cook the pheasant until the internal temperature reaches 74°C. This will typically take between 90 and 120 minutes. Check the internal temperature every 15 minutes after the 60-minute mark. Once the target temperature is reached, remove the bird from the grill, tent loosely with foil, and allow it to rest for 10 minutes before carving.
Health Notes
Game birds are lean sources of protein with a lower fat content than many farmed poultry options. Duck is slightly richer due to its fat layer, but the meat itself is comparable to chicken in protein content.
Per serving (estimate)
320
kcal
28g
protein
6g
carbs
18g
fat
probe
An instant-read thermometer is the single most reliable tool for achieving precise cooking results over fire. At Smoke & Soil, we champion clean, whole-food cooking that honours seasonal ingredients and respects the natural flavours of your produce. This thermometer fits perfectly into that ethos by taking the guesswork out of doneness, allowing you to cook meats, fish, and even vegetables to perfection every time. It is indispensable for ensuring food safety, particularly with poultry, where undercooking can pose health risks. It also speeds up weeknight cooking by giving you immediate temperature feedback, so you never have to second guess whether your food is ready. Using an instant-read thermometer correctly is as important as owning one. Insert the probe into the thickest part of the meat, avoiding bones which conduct heat differently and give false readings. Take multiple readings to confirm consistency, especially with larger cuts. This tool is not just for meat; it can help you nail the perfect temperature for everything from bread to custards, supporting a wide range of fire-cooking techniques. It is a straightforward way to elevate your BBQ game without fuss or guesswork. The instant-read thermometer embodies the no-nonsense, practical approach Smoke & Soil stands for. It is a tool that rewards attention to detail and encourages respect for the ingredients and the cooking process. Investing in a good quality, fast-reading model will pay dividends in flavour, texture, and safety. It also complements other techniques like carryover cooking and indirect heat methods, making it a versatile addition to your BBQ toolkit.
Temperature Targets
Written by
L Field
