I've cooked quail many times in the past. But it's mainly been fried or grilled. Never smoked it. I've got some good ones in the freezer I want to get down on. I've been googling around a little bit. Some say to brine, others say not. I would assume many brine to get rid of some of the "gameyness." However, I've never thought quail was real gamey. Moreover, I didn't bag these, they came in a big meat basket someone game me, so I'm sure it's farm raised quail, so likely even less gamey.
So what say you, smokers, brine or no? Any other tips are greatly appreciate as far as brines, marinades, rubs, etc. Thanks.