At a glance
Brine quartered squirrels for 4 to 8 hours, season them with barbecue rub and smoke them at 250°F for about 1 1/2 hours. Then braise them in a covered pan with broth and butter for another 1 1/2 hours, until the meat pulls from the bone. Glaze them with barbecue sauce and serve.
Squirrel is a classic of Southern and Midwestern hunting camps, usually fried or stewed. It is lean, mild and slightly nutty, a little like the dark meat of a chicken or rabbit. Squirrel is also tough, so the trick on the smoker is the same as for rabbit: brine it, smoke it for flavor, then braise it until it is fall off the bone tender.
Cleaning and quartering
Squirrel hair sticks to everything, so skin carefully and rinse the meat well. Cut each squirrel into five pieces: two front legs, two back legs and the saddle, or back. The back legs carry most of the meat. Remove any shot and trim away bloodshot meat around the wounds.
Why smoke and braise?
Squirrels are active, lean animals with tight muscle. Smoke alone leaves them chewy, especially older squirrels. The covered braise breaks down the connective tissue so the meat slides off the bone. It is the same approach we use for turkey necks and gizzards.
Recipe
Smoked Squirrel
- Prep
- 30 min
- Cook
- 3 hr
- Total
- 3 hr 30 min plus 4 to 8 hours brining
- Makes
- 4 servings
- Smoker 250°F (121°C) for about 1 1/2 hours
- Then braise, covered, for about 1 1/2 hours
- Cook to at least 160°F (71°C), until the meat pulls from the bone
Ingredients
Brine
- 4 cups (1 liter) cold water
- 1/4 cup (about 60 g) kosher salt
- 2 tbsp brown sugar
- 1 bay leaf
Squirrel
- 4 squirrels, cleaned and quartered (front legs, back legs and saddle)
- 2 tbsp olive oil
- 1 tbsp barbecue rub
Braise and glaze
- 1 cup (240 ml) chicken broth
- 3 tbsp butter
- 1/2 cup (120 ml) barbecue sauce
Equipment
- Smoker
- Foil pan and foil
- Thermometer
Method
- Pick out any hair and shot, and trim away bloodshot meat.
- Dissolve the salt and sugar in the water, add the bay leaf and brine the squirrel pieces in the fridge for 4 to 8 hours.
- Rinse, pat dry, rub with olive oil and season with the barbecue rub.
- Heat the smoker to 250°F (121°C) with hickory, oak or apple.
- Smoke the pieces for about 1 1/2 hours, until well colored.
- Place them in a foil pan with the broth and butter, cover tightly and cook for about 1 1/2 hours more, until the meat pulls easily from the bone.
- Uncover, brush with barbecue sauce and cook for 10 to 15 minutes until sticky. Serve hot.
Notes
- Young squirrels are more tender than old ones. Old squirrels may need an extra hour in the braise.
- Wear gloves when cleaning wild game, and cook it thoroughly.
Food safety
Wild game should always be cooked thoroughly. Small game such as rabbit and squirrel should reach at least 160°F, and braised until tender it will be well above that. Wear gloves when cleaning game and wash surfaces afterward.
Serving ideas
- With biscuits and gravy made from the braising juices.
- Over rice or grits.
- Pulled off the bone into squirrel and dumplings or a pot pie.
Frequently asked questions
How long does it take to smoke squirrel?
About 3 hours in total at 250°F: 1 1/2 hours of smoking and 1 1/2 hours of braising.
What does squirrel taste like?
Mild and slightly nutty, similar to the dark meat of chicken or rabbit.
Why is my squirrel tough?
It needs longer in the braise. Older squirrels can take an extra hour.