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Here’s a grill version very close to the way I smoke them-

SMOKED PHEASANT

Ingredients:
1 whole pheasant (with or w/o skin)
wood chips (Cherry, Alder, or Mesquite recommended)
1/2 cup pickling salt
6 cups cold water
1/4 cup brown sugar
3 tbsp maple syrup
2 tbsp white wine vinegar
2 tsp pickling spice
2 tbsp honey
3 tsp soy sauce
1 cup chicken broth

Directions:
In glass bowl or ziplock bag, combine pickling salt, water, brown sugar, maple syrup, vinegar, and pickling spice. Add pheasant and put in fridge for at least 4 hours, turning occaisionally. Drain, discard brine, let pheasant dry on paper towl for 30 minutes. In small bowl combine honey and soy sauce. start gas or charcoal grill on one side only and soak wood chips in water. Put wood chips on hot coals and put pan with chicken broth over coals. Brush pheasant with honey soy sauce mixture and place on grill on side opposite hot coals. Cover and maintain temp between 150-250 degrees, opening grill as little as possible. Smoke pheasant for 2-3 hours, adding more chips during the last hour. Pheasant will be ready to eat off the grill.