Good Glockman55, I did only 4 (pork) and (venison) using apple and cherry wood, and it was great, glad it worked out for ya.

How about Pheasant's..any good smoked??

I think I'm hooked

glockman55 wrote:

How about Pheasant's..any good smoked?? I think I'm hooked

Pretty much everything is best smoked. It's the only way to cook lake trout. MMMmmmmm smoked pheasant sounds very tasty. Bet that would go great with a Guinness.

Oh for.... Guinness??? Shirley..you can't be serious! Anything but Guinness and regular Budwieser and ya got it.


Back when I was doing briskets io would use a "water Smoker" or a "pill" type. I have put apple juice in the water bowl and also used apple wood that had been soaked for about 12 hours in water. I also injected a garlic and butter marinade. You throw smoke hard for about three hours and then wrap it in foil and then let it finish. However I found that depending on how like your meat..the top rack came out like a prime rib roast and the bottom more like a traditional brisket. Both were nicely done. i cook them to temp and rarely wrap them in foil as I only "cook" for abotu 3 hours to begin with. I have the ghirlfirend commited to getting me a real smoker next. We have the gas grill just need a canopy and the smoker and some easy chairs! Then the neigbors will be jealous as all get out!!!!