Go Back
A whole, trussed pheasant roasts in a pellet grill.

Pellet Grill Smoked Pheasant

Jack Hennessy
An easy, delicious way to prepare a whole pheasant on any type of grill.
4.84 from 6 votes
Prep Time 2 hrs
Cook Time 1 hr
Course Main Course
Cuisine American
Calories 450 kcal


  • Pellet grill
  • Charcoal grill with soaked wood chips
  • Propane grill with smoker box


  • 1 Whole pheasant Plucked, preferably skin on
  • 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.


Calories: 450kcalProtein: 39gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 227mgSodium: 137mgPotassium: 531mgVitamin A: 243IUVitamin C: 1mgCalcium: 25mgIron: 2mg
Keyword Grilling, Pheasant
Tried this recipe?Let us know how it was!