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.