Originally posted by Charles McKnight in the Recipe Requests Forum on 9/26/03
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Today I smoked 30 dove breasts on my WSM. To prepare I first soaked the breasts in a strong solution of water and baking soda overnight. Next I marinated the doves in a marinade consisting of Burgundy, worcestershire sauce, chopped onion, bay leaf, and fresh minced garlic for 8-12 hrs. I then wrapped each breast with a 4-6 inch piece of bacon. I fired up using the standard method. I then smoked the breasts for 1 hr @ 300-325 degrees. After 1 hr I shut all the vents and left the breasts on until the smoker cooled down (45 min to 1hr). The doves turned out juicy, tender and well smoked.
I used 3 smallpieces of appled wood for smoke wood.
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Today I smoked 30 dove breasts on my WSM. To prepare I first soaked the breasts in a strong solution of water and baking soda overnight. Next I marinated the doves in a marinade consisting of Burgundy, worcestershire sauce, chopped onion, bay leaf, and fresh minced garlic for 8-12 hrs. I then wrapped each breast with a 4-6 inch piece of bacon. I fired up using the standard method. I then smoked the breasts for 1 hr @ 300-325 degrees. After 1 hr I shut all the vents and left the breasts on until the smoker cooled down (45 min to 1hr). The doves turned out juicy, tender and well smoked.
I used 3 smallpieces of appled wood for smoke wood.