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County Line Smoked Quail

  • 1. Use a 4 ounce individual weight quail. 
  • 2. Lightly season quail with lemon pepper. 
  • 3. Wrap quail in bacon from ankle to neck with legs together. 
  • 4. Place on pit rack at temperature of 225 degrees. Cooking time will be approximately four hours. 
  • 5. During the last hour, begin checking the temperature every 15-20 minutes. Temperature should be checked by inserting a meat thermometer deep into the meaty part of the breast without touching bone. 
  • 6. Remove the quail at a temperature of 165 degrees. Bacon should be cooked brown so do not remove any earlier. 
  • 7. Serve, or hold at 140 degrees.
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