Smoked Pheasant
	Ingredients: 1 Whole Pheasant Cherry Wood Chips 1/2 cup Pickling/canning Salt 6 cups Cold Water 1/4 cup Brown Sugar 3 tbsp Maple Syrup 2 tbsp White Wine Vinegar 2 tsp Pickling Spice 2 tbsp Honey 3 tsp Soy Sauce 1 cup Chicken Broth 1 Beer Directions: In a large glass bowl or sealable bag, combine pickling salt, water, brown sugar, maple syrup, vinegar and pickling spice. Add pheasant and put in frig for at least four hours, turning occasionally. Drain, discard the brine and let the pheasant dry on paper towel for thirty minutes. In a small bowl combine honey and soy sauce. Start gas or charcoal grill on one side only and soak cherry wood chips in water. Put wood chips on hot coals and put pan with chicken broth and beer over hot coals. Brush pheasant with honey soy mixture and place on side of grill opposite the coals. Cover and try to maintain a temperature of between 150 degrees and 250 degrees, opening grill as little as possible. Smoke pheasant for two to three hours adding more cherry chips during the last hour.