T rim the pheasant breasts, wash and pat dry. Mix cider and trinidad masala together in a glass or ceramic container. Immerse pheasant breasts into the solution, cover and refrigerate 2-4 hours or overnight.
L ight a charcoal fire in a backyard smoker.
Replenish charcoal and wood chips as needed. R emove pheasant breasts, cool in refrigerator for at least one hour. I n a mortar and pestle, a clean coffee grinder or with a sharp knife, pulverize the pistachio nuts until they are finely chopped. C ombine pistachios, olive oil, balsamic vinegar, dates, chives, cumin, salt and pepper in a small mixing bowl and whisk together. Transfer to a serving container and set aside.