Season the cubed pheasant meat with SPG (or your favorite all-purpose seasoning).
Take a half slice of bacon, and put the seasoned and cubed pheasant breast at one end. Roll the cubed pheasant breast up in the bacon. (Pro Tip: If you roll the pheasant cube in the bacon so the flap of bacon slice is on the bottom you won’t need toothpicks to hold the bite together).
Transfer your bacon-wrapped pheasant bites to a cooling rack.
Cooking Instructions
Set smoker to 250° F using 100% Hickory Cookinpellets.
Once smoker is up to temp, put the bacon-wrapped pheasant bites on the smoker, and let cook for 30 minutes.
After 30 minutes, check the bacon bites to ensure they are cooking evenly. At this point, you can flip them, and rotate the rack 180º for even cooking. Continue smoking for an additional 30 minutes.
After another 30 minutes, flip your bacon-wrapped pheasant bites over and ensure that your bacon has cooked completely. The pheasant meat should also be cooked at this point. Double-check the internal temperature of the pheasant breast with an instant-read thermometer. The pheasant meat should 165º to be considered food safe.
After verifying the bacon and pheasant breast is cooked completely, take each bacon-wrapped pheasant bite, and dunk completely in BBQ sauce. Then get the bacon-wrapped pheasant bites back on the smoker at 250º for 5-10 minutes or until sauce is set.
After the sauce is set on the bacon-wrapped pheasant bites, bring them into the house, and allow them to rest for 5 minutes.
After the bacon-wrapped pheasant bites have rested, serve and enjoy!