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Off Topic TN Forums
Cooking Forum
Smoked backstrap, pheasant & quail
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<blockquote data-quote="kdxdude" data-source="post: 1659689" data-attributes="member: 3580"><p>Char-Broil SilverSmoker, 225-250 degrees, cook time was about 3 hrs, but you should go by internal temperature. 145 on backstraps & 155 on quail & pheasant. I use foil on the backstraps when they get near the desired internal temp. I accidentally dried some out too much once by not using foil. Once backstraps reach internal temp & you are ready to pull em off smoker. Place em in a cooler & let rest for 30 mins. Then take em out slice & serve.</p></blockquote><p></p>
[QUOTE="kdxdude, post: 1659689, member: 3580"] Char-Broil SilverSmoker, 225-250 degrees, cook time was about 3 hrs, but you should go by internal temperature. 145 on backstraps & 155 on quail & pheasant. I use foil on the backstraps when they get near the desired internal temp. I accidentally dried some out too much once by not using foil. Once backstraps reach internal temp & you are ready to pull em off smoker. Place em in a cooler & let rest for 30 mins. Then take em out slice & serve. [/QUOTE]
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Smoked backstrap, pheasant & quail
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