Go Back
A whole, trussed pheasant roasts in a pellet grill.
Jack Hennessy

Pellet Grill Smoked Pheasant

4.77 from 52 votes
An easy, delicious way to prepare a whole pheasant on any type of grill.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 1 hour
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition

Ingredients
  

  • 1 Whole pheasant Plucked, preferably skin on
  • Your favorite spice rub (I’ve had success with both Meat Church Rubs and Bearded Butchers Splice Blends)

Equipment

  • Pellet grill
  • Charcoal grill with soaked wood chips
  • Propane grill with smoker box

Method
 

  1. Liberally rub the entire pheasant with your chosen spice rub.
  2. Truss phesant (tying legs together and pulling wings close to breasts with kitchen twine). Place an ice pack on the breast and leave out at room temperature for 2 hours. (The ice pack will keep breasts cool to help them hit 160 internal while legs hit 180ish in the end).
  3. Set smoker or pellet grill to 180 degrees Fahrenheit using mesquite wood or pellets.
  4. Spray all sides of pheasant with canola oil then add to smoker to smoke for 1 hour.
  5. Increase heat to 275 after 1 hour at 180 and roast for 30-45 minutes, until internal temp of breast reads 160 and legs are 180-190.
  6. When done, pull pheasant and allow to rest for 15 minutes prior to carving and serving.

Nutrition

Calories: 450kcalProtein: 39gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 227mgSodium: 137mgPotassium: 531mgVitamin A: 243IUVitamin C: 1mgCalcium: 25mgIron: 2mg

Tried this recipe?

Let us know how it was!