At a glance
Spatchcock the quail, brine them for an hour, season them and smoke them at 275°F for 45 to 60 minutes until the breast reaches 165°F. Brush them with a warm honey and lemon glaze for the last 10 minutes and crisp the skin over a hot grill if you like.
Quail are small, quick to cook and a little special. They take on smoke quickly and turn out juicy with a lacquered skin, and one or two birds make an impressive starter or main. The challenge is that they are so small they can go from perfect to dry in minutes, so a thermometer is your best friend.
Spatchcocking quail
Cutting out the backbone and pressing the bird flat helps it cook evenly and quickly. Quail bones are soft, so kitchen scissors cut through them easily. Many butchers sell quail already semi boneless or spatchcocked.
A short brine
Quail are lean and a quick brine helps them stay juicy. An hour is plenty. Longer, and they can turn salty and spongy. Pat them very dry after brining, because dry skin takes on color and crisps better.
Temperature and timing
The USDA recommends cooking whole game birds to 165°F. At 275°F, quail usually take 45 to 60 minutes. Check the thickest part of the breast early and often. For crisp skin, a quick sear over high heat at the end works well, just as with our smoked duck legs and smoked Cornish hens.
Recipe
Smoked Quail
- Prep
- 20 min
- Cook
- 1 hr
- Rest
- 5 min
- Total
- 1 hr 25 min plus 1 hour brining
- Makes
- 4 servings (1 quail each as a starter, 2 as a main)
- Smoker 275°F (135°C)
- Cook to 165°F (74°C)
- About 45 to 60 minutes
Ingredients
Quail and brine
- 4 to 8 quail, about 4 to 5 oz (115 to 140 g) each
- 4 cups (1 liter) cold water
- 1/4 cup (60 g) kosher salt
- 2 tbsp brown sugar
Rub
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
Honey glaze
- 3 tbsp honey
- 1 tbsp butter
- 1 tbsp lemon juice
- Pinch of chili flakes
Equipment
- Smoker
- Kitchen scissors
- Instant read thermometer
Method
- Spatchcock each quail by cutting out the backbone with scissors and pressing the bird flat.
- Dissolve the salt and sugar in the water, add the quail and refrigerate for 1 hour. Do not brine much longer, as quail are small.
- Rinse, pat very dry, brush with olive oil and season with the rub.
- Heat the smoker to 275°F (135°C) with cherry, apple or pecan.
- Smoke the quail skin side up for 45 to 60 minutes, until the breast reaches 165°F (74°C).
- Warm the glaze ingredients together and brush them over the quail for the last 10 minutes.
- For crisper skin, finish skin side down over a hot grill for 1 to 2 minutes. Rest for 5 minutes and serve.
Notes
- The USDA recommends cooking whole game birds to 165°F (74°C).
- Quail are tiny and cook quickly, so start checking the temperature after 35 minutes.
Serving ideas
Serve quail on creamy grits or polenta, with a grain salad, or with grilled peaches. Allow one quail per person as a starter and two as a main.
Frequently asked questions
How long does it take to smoke quail?
About 45 to 60 minutes at 275°F, until the breast reaches 165°F.
Do I need to brine quail?
It is not essential, but a 1 hour brine makes them more forgiving and better seasoned.
Can I smoke quail at 225°F?
Yes, but the skin will be softer and it will take longer. A hotter smoker gives better skin on small birds.
Sources: USDA: Roasting those other holiday meats.