Smoked Quail

Serves 4
- 12 semi-boneless quail
Dry rub:
- 1 TBSP plus 2 tsp salt
- 1 TBSP granulated garlic
- 1 TBSP ground black pepper
- 1 TBSP sugar
- 1 TBSP hot paprika
- 1 TBSP chipotle powder (optional)
- 1 tsp dried thyme
- 1 tsp dried Mexican oregano
Pat the quail dry. Mix together dry rub ingredients and season the quail with the rub. Let stand in the refrigerator for at least 4 or up to 24 hours.
Start a medium fire in a smoker and hot smoke the quail until done, about 30-45 minutes. Serve with beans, onions, pickles and hot sauce.