Instructions: 1. Cut pheasant legs through the joints to separate drumsticks from thighs.

Set drumsticks aside; bone and skin thighs and breasts. Refrigerate remaining pheasant pieces and bones for another use.

2. Place wood in smoker and ignite following manufacturers directions. Or, place a layer of wood in the bottom of an aluminum-foll-lined shallow roasting pan, place rack over wood in roasting pan.

3. Arrange boned pheasant thighs and breasts and the drumsticks on rack in smoker or roasting pan. Brush with whiskey. Sprinkle with salt and sugar.

4. If using smoker, smoke pheasant 12 to 15 minutes or until cooked through. If using roasting pan, cover very tightly with lid or aluminum foil. Place over 2 burners of range, Heat over medium-high heat until smoke is produced. Lower heat and smoke pheasant 15 minutes. Turn off heat; allow pheasant to stand 5 minutes before cover is removed. (If using roasting pan on electric range, shake pan occasionally so wood burns evenly.)

5. Serve with Apple Barbecue Sauce, if desired. Apple Barbecue Sauce: In a heavy 1-quart saucepan, combine 1 C applesauce, 1/4 C firmly packed light-brown sugar, 2 T cider vinegar, 1/2 t chili powder, and 1/4 t ground cloves. Heat to boiling over high heat; reduce heat to low and cook, stirring constantly, 2 minutes.

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