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Smoking bob whites . We have them every week or so - I use them to train bird dogs and hunt them on a local ranch . They are certainly a southern tradition but smoked a real treat . You can use whole bird or just breast. Whole birds gives you a couple of small legs which after picking can be given to your favorite bird dog for a snack . Great around the holidays for pre dinner aps. We like them brined then smoked slowly with apple or alder then served sliced and cold with a sweet hot mustard sauce . They have a delicate flavor and dont take to heavy brines or rich sauces . Like all game birds wild or raised they do not taste like "Chicken" !! They taste like quail - a delicacy fit for a king .
Quail have their own time to doness and overcooked they are tough and not very good . Yoy can serve them but don't invite me for dinner. Lol.
Brine for 8-10 birds I use 1/2 c. apple juice real stuff - 1c. water - 1/4 c. salt - 1/4 c Brown Sugar . Adjust to taste .
Overnight in cooler or fridge
Remove rinse and set to dry off while starting smoker 200 on a dig. mes ..
Place on middle rack - add wood source and check in 1.5 hours ... I use the pucks from bradley in my MES they hold together and burn uniform.
Golden brown should be ready . ..