Smoked partridge: a guide to brining & smoking game birds

Smoking game birds, such as partridge, is a delicious way to enhance their natural flavors and create a juicy and flavorful dish. One important step in the smoking process is brining the bird beforehand to prevent dehydration. There is a debate on whether wet brining or dry brining is the superior method, and in this article, we will explore both techniques and provide a step-by-step guide to smoking partridge.

The Benefits of Dry Brining

Dry brining is a relatively new technique that has gained popularity among top chefs. One study found that dry brining retains more moisture compared to wet brining. In dry brining, salt is used to bind water to muscle proteins, resulting in juicier meat when cooked. Dry brining also has the following benefits:

• Requires fewer ingredients and less waste
• Less messy compared to wet brining
• Easier to achieve crispy skin since it is easier to keep the skin dry
• Takes less time, making it a quicker option for brining

The Benefits of Wet Brining

Wet brining, on the other hand, is a traditional method that has been trusted by generations. While it may require more ingredients and time, wet brining has stood the test of time and is still favored by many.

My Own Results

To determine which method is best for smoking partridge, I conducted my own tests. I smoked two pheasants using both wet brining and dry brining techniques. Both birds turned out juicy, but my wife preferred the dry-brined pheasant, stating that it was even juicier. The wet-brined bird, however, had a crispier skin. The flavors from the wet brine seemed to get lost in the smoky flavor, while the dry-brined pheasant had a more pronounced flavor.

In conclusion, both wet brining and dry brining can yield delicious results when smoking partridge. Dry brining offers convenience and time-saving benefits, while wet brining provides a tried and true method with crispy skin. It ultimately comes down to personal preference, so I encourage you to try both methods and decide for yourself.

Brine Recipe

Here is a simple brine recipe for smoking partridge:

Wet Brine Ingredients:

• 8 cups cold water
• 1/3 cup kosher salt
• 1/3 cup white sugar
• 1 ounce black peppercorns
• 1/2 bulb fresh garlic, peeled and smashed
• 6 ounces fresh ginger, smashed

Dry Brine Ingredients:

• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon granulated garlic
• 1 teaspoon brown sugar
• 1/2 teaspoon cayenne
• 1/2 teaspoon onion powder

Brining Process

For Wet Brine:

1. Add salt and sugar to cold water and stir until dissolved.
2. Add smashed garlic cloves, smashed ginger, and peppercorns to the brine.
3. Submerge the partridge in the brine and let it soak overnight, approximately 12 to 14 hours.
4. Rinse the partridge thoroughly after removing it from the brine and pat it dry.
5. Let the partridge sit in the refrigerator, uncovered, for a couple of hours to dry.

For Dry Brine:

1. Mix all the spices for the dry brine in a bowl.
2. Rub the entire spice mix on the partridge, both inside and out.
3. Place the partridge in the refrigerator, uncovered, overnight to dry.
4. Do not rinse off the dry brine.
5. A couple of hours before smoking, lightly pat dry the partridge to ensure the skin is dry.

Smoking Process

Soaking the Wood Chips:

Soak the wood chips in water for half an hour before smoking.

For Propane Grill:

1. Bundle a couple of packets of wood chips in aluminum foil, poking holes for ventilation.
2. Place the foil packets between two heat deflectors under the grill grate.
3. Turn on only the burners next to the foil packets, creating indirect heat.
4. Place the partridge on the other side of the grill, receiving smoke when the grill is covered.

For Charcoal Grill:

1. Start the coals using a chimney starter and add them to the grill once partially gray.
2. Do not place the grate over the coals.
3. When the coals are mostly gray, add a couple of handfuls of wood chips.
4. Ensure the vents on the charcoal grill are barely open on the bottom and closed on the lid.
5. To avoid flare-ups, control the oxygen properly by reducing airflow.

Smoking Time and Temperature:

Smoke the partridge until the internal temperature reaches 160 degrees Fahrenheit. Flip the bird every 20 minutes to achieve an even coat of smoke on each side. The smoking process should take approximately 5 to 2 hours.

Enjoy your smoked partridge with its juicy and flavorful meat and crispy skin. Experiment with different brining techniques and flavors to create your own unique smoked game bird dishes!

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