Smoked Pheasant with White BBQ Sauce

By: Jason Bauer Warpig BBQ


  • 1 Gamekeeper Butchery Whole Pheasant
  • 1tbls BBQ Dry Rub
  • 1 Cup Mayonnaise
  • ½ Cup apple cider vinegar
  • 1tbls creamy horseradish
  • 1tbls Worcestershire
  • ½ tsp mustard powder
  • ½ tsp garlic powder
  • ½ tsp cayenne
  • 2tbls lemon juice


  1. Build fire in smoker and get to 300 degrees use a fruit wood for smoke
  2. Rub pheasant with bbq dry rub and place on the smoker. Cook to 165 degrees internal.
  3. Mix all ingredients for white sauce together and whisk to thin consistency
  4. When pheasant is done coat well and reserve the rest of the sauce for dipping
  5. Enjoy!

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