Smoked BBQ Pheasant Bombs

Ingredients

• 4–5 pheasant breasts, sliced thin and pounded out

• 1 lb breakfast sausage, cooked and fully cooled

  • Use hot sausage if you want extra kick

• 8 oz cream cheese, softened

• 1–2 jalapeños, finely diced (optional)

• 1 cup shredded cheddar or pepper jack cheese

• 1 lb thick-cut bacon

• Your favorite BBQ seasoning / rub

• Your favorite BBQ sauce

• Toothpicks

Prep

1. Slice pheasant breasts thin, place between plastic wrap, and pound flat.

2. Season both sides of the pheasant with BBQ rub.

3. In a bowl, mix:

   • Cooled breakfast sausage

   • Cream cheese

   • Jalapeños (optional)

   • Shredded cheese

   • A generous amount of BBQ seasoning

4. Spoon filling onto each pheasant breast and roll tight into bombs.

5. Wrap each bomb with bacon and secure with toothpicks.

6. Season the outside of the bombs with more BBQ rub.

Smoke

1. Preheat smoker to 250°F (apple or cherry wood works great).

2. Place bombs seam-side down.

3. Smoke for 35–40 minutes, then flip halfway through the cook.

4. Continue smoking another 30–35 minutes, until bacon is rendering.

BBQ Glaze Finish

1. Brush bombs generously with BBQ sauce.

2. Increase smoker temp to 300–325°F.

3. Smoke another 15–25 minutes, flipping once if needed.

4. Pull when bacon is caramelized and internal temp hits 160–165°F.

Notes

• Let the sausage cool completely before mixing with cream cheese.

• Thicker BBQ sauce gives a better glaze.

• Rest 5 minutes before serving to let everything set.