Smash garlic with side of your knife. Place the garlic on a board. Lay your knife with the wide part down on top of the clove. Hold the knife with one hand. Then punch down the side of the knife with the palm of you other hand.
1 clove garlic
Place the salt, sugar and garlic cloves in a small saucepan.
2 tablespoons Sugar, 2 tablespoons coarse kosher salt or sea salt
Add 2 cups of water. Heat the water until sugar and salt have dissolved.
Squeeze the juice from the orange.
Cool off brine. Adding ice will speed up this process.
Place pheasant in a large enough container to hold it. Pour brine and orange juice over the top. Add the rind of the orange too. If meat isn't covered, add enough cold water to cover.
2 whole pheasant breasts or one whole pheasant
Place lid on the container. Let pheasant sit in the brine overnight in the refrigerator.
Grate orange zest.
Measure rub ingredients. Add to a bowl or covered container. Shake or mix well. Break up the orange zest if it clumps up with your fingers.
2 teaspoons onion powder, 2 teaspoons coarse kosher salt or sea salt, 1 teaspoon cracked black pepper, 1 teaspoon celery seed, 1 tablespoons orange zest, 2 tablespoons brown sugar
Remove meat from the brine. Pat dry with paper towels.
Rub the dry rub ingredients all over the meat. Inside and outside.
Slice it and serve leftovers in sandwiches or chef salads.
Make pheasant tacos with leftovers.
What wood to smoke withWe prefer a mild wood for smoking birds and fish. The fruit woods work great. Apple, cherry, pecan wood. We find more heavy woods like oak, hickory and mesquite overpower the subtle flavor of the meat.