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    Home » Kitchen Laughter Recipes Blog » Poultry

    Smoked Quail

    Published: May 27, 2022 · Modified: Feb 2, 2023 by Jason C · This post may contain affiliate links ·

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    When you want something different and impressive, our tender smoked quail recipe looks beautiful on the plate and tastes amazingly light and bright. The meat is delicious, tender, and sweet with a distinct and unique flavor perfectly complemented by the smoke and our easy brine.

    holding a smoked quail leg with rest of the bird on the cutting board.
    Smoked Quail
    Contents hide
    1 🍽️ Why This Works
    2 🍗 Ingredients
    3 📝 Ingredient Notes
    4 ⏲️ Equipment and Tools
    5 🔥 Instructions
    6 ❗ Recipe Tips and Tricks
    7 🧑‍🍳 Storage and Reheating
    8 Meal Prep
    9 Additions and Substitutions
    10 Serving Suggestions
    11 ❓ Recipe FAQ
    12 Smoked Quail

    🍽️ Why This Works

    Fast. It is hard to find a meat you can smoke as beautifully as quail in sixty minutes. The birds are small and thin, making them fast from start to finish.

    Exotic. Most folks aren’t used to eating these, so presenting your guests with smoked quail is both fun and intriguing. They are going to love it!

    Beautiful. They are simply gorgeous. There is no other way to describe it. Plate it up with a couple of sides to wow your guests.

    🍗 Ingredients

    ingredient photo showing the quail, seasoning for the brine with labels.
    Just a Few Ingredients

    📝 Ingredient Notes

    Quail | This recipe calls for four quail, but you should have two per person if it is the main entree and one per person if you are serving quail as an appetizer. You can easily double or triple the recipe for whatever will fit in your smoker.

    Apple Cider Vinegar | Used as the acid for the brine. This adds flavor and has a tenderizing effect on the meat.

    Water | Adds volume to the brine to cover all the meat.

    White Wine | Makes the brine more effective and delicious.

    Salt | Helps saturate the meat with flavor during brining.

    Bay Leaves | Adds subtle flavor to the brine.

    Seasoning | We use Seattle’s Garlic Seasoning. It’s perfect for quail.

    ⏲️ Equipment and Tools

    Smoker | We like to use the Big Green Egg or the Traeger. If you have a gas grill, just use a simple smoker box and you’ll be all set. Virtually any grill will work great.

    Bag or Bowl for Brining | A sealable plastic bag works perfectly well.

    Foil | For wrapping the legs to prevent drying out.

    🔥 Instructions

    instruction photos showing adding the quail to the brine, patting it dry, seasoning and smoking it and wrapping the legs in the last few minutes.
    A Simple Brine and Quick Smoke Instructions

    Step One: Mix the brine thoroughly. Place the quail in a bowl filled with the brine or place it in a sealed plastic zipper bag with the brine. If you use a plastic bag, make sure to set it down in a bowl to prevent messes. Let it sit in the mixture overnight.

    Step Two: Remove the quail from the brine and rinse it thoroughly. Pat it dry.

    Step Three: Toss it in the seasoning mix. You can use your seasoning mix of choice. You will find it easiest to place the birds in a bag and sprinkle the seasoning in. Then, shake the bag until they are evenly covered.

    Step Four: Heat the smoker to 225° using indirect heat. Add the fruit wood of your choice for the smoke. You do not want the smoke flavor to overpower the delicate birds. Place the seasoned quail on the smoker grate and let it smoke for about 30 minutes.

    Step Five: Wrap the legs in foil after thirty minutes to prevent them from drying out. Proceed carefully as the meat will be hot. Putting the foil on too early will just prevent the meat from cooking properly.

    Step Six: Leave it on the smoker for an additional twenty to thirty minutes until it reaches your desired temperature. Fully cooked poultry is 165°.

    ❗ Recipe Tips and Tricks

    Quail is a very lean meat. It can dry out quickly if cooked incorrectly. Make sure to wrap the legs after thirty to forty minutes to prevent that section of meat from becoming inedible.

    🧑‍🍳 Storage and Reheating

    Cooked quail can be kept in the refrigerator for two days in an airtight container. Reheat quail carefully to prevent drying out. You may wish to remove the meat from the bones for reheating.

    Meal Prep

    Give yourself time to brine the meat at least overnight. This helps tenderize the meat and add moisture and flavor at the same time.

    If you are mixing your own dry rub for the quail, mix it up when you put the meat in the brine and store it in a jar overnight so that everything is ready to go when it comes time to throw the meat in the smoker.

    Additions and Substitutions

    Change up the seasoning to change up the recipe. It’s that easy. You can go so many different directions with this. I’ve seen Mexican seasonings recommended, sweet dry rubs, BBQ sauce, a buttermilk brine and even just a simple salt and pepper seasoning approach.

    You can use a similar approach and brine to smoke cornish hens.

    top down view of the smoked quail with the legs wrapped in foil to protect them from over-cooking.
    A Light Brine and Wrapping the Legs in Foil

    Serving Suggestions

    You’ll enjoy this delicious smoked quail recipe served with Grilled Bourbon Peach Baked Beans, Grilled Baby Potatoes with Garlic, Grilled Baked Sweet Potatoes, or Grilled Peach & Arugula Salad. It goes well with biscuits, rolls or a hot crusty bread. You’ll also find that it is gorgeous on a bed of risotto.

    The dish pairs well with a dry white wine like the one used for the brine.

    ❓ Recipe FAQ

    How long to smoke quail at 225ºF?

    It will take about 60-70 mintues total and you will need to wrap the legs in foil to prevent drying out.

    How long do you smoke quail?

    It only takes 60-70 minutes from start to finish to smoke quail.

    What to serve with smoked quail?

    Any side dishes you love that pair well with poultry will work with quail. Potatoes, salad, fruit, roasted veggies, beans, and rice will all work well.

    What kind of wine should I serve with quail?

    Since we use a dry white wine for the brine, we recommend serving this smoked quail recipe with a nice quality dry white wine to complement the meat’s flavor.

    What is the best quail dry rub for smoker?

    Seattle’s Garlic Seasoning. We like to use a combination of brining with a dry rub to get the most flavor and moist tenderness out of this meat.

    What temperature for smoking quail?

    225ºF is perfect.

    Where can I buy quail?

    You may have to find a market that specializes in game birds to purchase quail. Start by checking at your local butcher. If they don’t have it, they can usually point you in the right direction.

    Related Recipes

    • Smoked Cornish Hens
    • Smoked Turkey Wings
    • Grilled Beer Can Chicken
    • Grilled Chicken Lollipops

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

    holding a smoked quail leg with rest of the bird on the cutting board.

    Smoked Quail

    This is a simple brine and smoke recipe that is perfect for a special occasion.
    5 from 1 vote
    Print Pin
    Course: Main Course
    Cuisine: American
    Prep Time: 8 hours
    Total Time: 8 hours
    Servings: 2 people
    Calories: 419kcal
    Author: Jason

    Equipment

    • Smoker
    • Bag or Bowl for Brining
    • Foil

    Ingredients

    Brine

    • ¾ cup Water
    • ½ cup Apple Cider Vinegar
    • ½ cup Dry White Wine
    • 1 tbsp Kosher Salt
    • 1 Bay Leaf

    Smoked Quail

    • 4 Quail
    • 3 tbsp Seattle's Garlic Seasoning

    Instructions

    Brine

    • Combine the brine ingredients into a bowl and mix it well. Add the quail. Put in the refrigerator overnight.

    Smoked Quail

    • Heat smoker up to 225°. Add a fruit wood block or chips. This is one of those times where just a little goes a long ways. You want the complex flavor profile of the smoke without it overpowering this delicate dish. I usually aim for a very light trickle of smoke.
    • Remove the quail from the brine and rinse it well with fresh water to remove any of the remaining brine. Pat it drydry.
    • Season the quail with the Seattle's Garlic Seasoning or rub of your choice.
    • Place the quail on the grate and smoke it for 30-40 minutes.
    • Check the quail and wrap the legs with foil to slow down the cooking.
    • Place them back on the grill and let them smoke for another 20-30 minutes or until the internal temperature reaches 165°.

    Notes

    Wrap the Legs in Foil – Don’t skip this step.  The legs are extremely thin and it is easy for them to dry out.  
    Replace the Seasoning – I love the seasoning we used.  The garlic is out of this world, but you can use virtually any rub that is good for poultry.  I even like a BBQ rub or even just poultry seasoning.  Be creative!
    Brine – Let these soak in the brine overnight.  The birds are so delicate that you really don’t need a lot of salt.  You’ll see brines for larger birds that use a lot more salt, but these are tiny and delicate and too much salt will not taste great after smoking.
    Serving Size – Two quail are good for the main course, but if you are serving this as an appetizer, plan on one per person.

    Nutrition

    Calories: 419kcal | Protein: 43g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 166mg | Sodium: 116mg | Potassium: 471mg | Vitamin A: 530IU | Vitamin C: 13mg | Calcium: 28mg | Iron: 9mg
    Tried this recipe?Mention @kitchenlaughter or tag #kitchenlaughter!
    Smoked QuailSmoked QuailSmoked QuailSmoked Quail
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