Dry rub:
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.
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265 Brushy Branch Rd
Lockhart, TX 78644
Info@TexQuail.com