Smoked Quail Recipe
Quail optionally brined in buttermilk, seasoned and smoked gently until cooked through.
Servings 4 servings
Ingredients
Quail
- quail quantity not specified
- Jeff's original rub as needed
- bacon optional, for wrapping the legs
Optional Buttermilk Brine
- ½ gallon buttermilk
- ½ gallon water
- 1 cup kosher salt
Instructions
- For the optional brine, dissolve salt in the water, then mix in buttermilk. Put quail in a zip-top bag, add enough brine to cover and refrigerate for about 2 hours. Halve the brine recipe for a smaller batch.
- Remove from the brine and pat dry. Arrange skin side up in a foil pan.
- Season with rub, or use a mixture of equal parts kosher salt and coarse pepper instead.
- If desired, wrap the legs with bacon to help them cook more slowly than the breast.
- Place the pan in a smoker set to 225°F. Smoke about 1 hour, checking with an accurate meat thermometer, until the thickest part reaches 165°F.
Notes
The article also describes a lower-temperature holding method. This card uses the article's straightforward 165°F poultry endpoint. Quail quantity, preparation time and serving yield are not specified; optional brining adds about 2 hours. The source's raw-poultry rinsing step is omitted from the card.
Estimated servings: Best-estimate yield assumes roughly eight small quail with two per person. The article does not specify bird quantity; adjust to the actual batch.