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.