Texas Quail

Quail is an interesting item to smoke because the flesh can take on myriad flavors from rubbing or stuffing, and the meat is consistently tender and moist. I also like the relatively short cook time; occasionally I’ll supplement larger cooks (like brisket) with a few quail.

THE MEAT🍗

8 (1⁄2-lb.; 225g) spatchcocked quail

• An average quail yields about 5 ounces  (140g) of meat when cooked whole. Thus,  the average adult could reasonably enjoy  two whole birds.

• Spatchcocking is the process of removing the sternum and backbone of a bird and flattening it prior to cooking.

(if quile is not available you can use chicken)

THE FIRE 🔥

Light your pit fire 1 hour prior to smoking. Add wood 30 minutes prior to smoking.

• Target temp: 250°F (120°C)  

• Wood needs: Low

THE RUB 🍛

Ingredients

1 cup kosher salt

1⁄4 cup cracked black pepper

1 tsp. ground sage

1 tsp. cayenne pepper

8 medium jalapeño peppers

2 crisp, tart apples (such as Fuji or Pink Lady)

1In a medium bowl, combine kosher salt, cracked black pepper, ground sage, and cayenne pepper. 

2Cover quails with an even amount of rub, being certain to also cover cavities.

THE PREP 🔪

1Halve jalapeño peppers and remove seeds, ribs, and stems.

2Cut each tart apple into uniform slices.

3Place 2 jalapeño halves and several apple slices into cavity of each quail.

4Insert skewers into quail to enclose it around jalapeños and apples and to hold it tightly together.

5 Allow quail to rest uncovered at room temperature for 45 minutes before  going into the pit.

THE SMOKE ♨

1With your pit temperature stabilized at 250°F (120°C), use tongs to place quail in the middle of the pit and away from any hot spots.

2After 45 minutes, test quail for doneness by gently tugging downward at thigh to see if legs separate from body. (Avoid using an instant-read thermometer, as these small birds have very little space for inserting a probe without touching bone.) 

3If legs separate from body, remove quail from smoker and allow to rest uncovered for 10 minutes.

Instand if Quail you can use chicken also

This recipe was drafted from book called smoking meat by Dk publication.

Try it say it how it was