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glazed pheasant

Asian Glazed Smoked Pheasant


A dry brine and an Asian glaze make this a truly delectable gamebird.


  • 2 pheasants
  • 2 TBS Melissa’s Bold Seasoning
  • 1 lemon, quartered
  • 4 cloves garlic, lightly crushed
  • 1 onion, quartered
  • 810 sprigs fresh thyme

For the Dry Brine

  • 2 TBS kosher salt
  • 1 TBS brown sugar
  • 1 tsp coarse black pepper
  • 1 tsp dried thyme
  • 1 tsp granulated garlic
  • zest from 1 lemon

For the Glaze

  • 3/4 cup brown sugar
  • 1/3 cup low sodium soy sauce
  • 2 TBS hoisin sauce
  • 1 TBS chili garlic sauce
  • 1 TBS grated Ginger
  • 1 tsp minced garlic
  • 1 TBS rice wine vinegar


  1. Mix dry brine ingredients together. Pat dry pheasants, then sprinkle with dry brine. Place in pan in refrigerator for 6 hours or preferably overnight
  2. Prepare smoker to run at 250 degrees with pecan wood (or your favorite.) Rinse off pheasants and pat dry. Stuff pheasants with onion, lemon, thyme and garlic cloves, then truss birds. Sprinkle with Melissa’s Bold Seasoning, or your favorite seasoning.
  3. Place birds on smoker and cook for approximately 1.5 hours. While birds are cooking, add all ingredients for Asian Glaze to a small saucepan and bring to a boil. Whisk thoroughly and let simmer for 10 minutes or until thickened. When the breast hits 155 degrees, brush on the glaze. Continue to cook until the breast hits 162 degrees, then brush with glaze again, remove from smoker, lightly cover and let rest for 10 minutes. Carve and serve.
  • Prep Time: 12 hours
  • Cook Time: 1 hour
  • Category: Main Course

Keywords: asian glaze, dry brine, pheasant