Your favorite spice rub (I’ve had success with both Meat Church Rubs and Bearded Butchers Splice Blends)
Liberally rub the entire pheasant with your chosen spice rub.
Truss phesant (tying legs together and pulling wings close to breasts with kitchen twine). Place an ice pack on the breast and leave out at room temperature for 2 hours. (The ice pack will keep breasts cool to help them hit 160 internal while legs hit 180ish in the end).
Set smoker or pellet grill to 180 degrees Fahrenheit using mesquite wood or pellets.
Spray all sides of pheasant with canola oil then add to smoker to smoke for 1 hour.
Increase heat to 275 after 1 hour at 180 and roast for 30-45 minutes, until internal temp of breast reads 160 and legs are 180-190.
When done, pull pheasant and allow to rest for 15 minutes prior to carving and serving.