Smoked Rabbit
The other day was butcher day! I sent 11 rabbits to freezer camp but kept back one to put in the smoker.
I started by opening up the chest cavity of my rabbit. Any time I smoke or grill a whole rabbit I like to split the ribs open down the sternum and then lay them flat. This keeps everything lying flat on your grill rack.
Because rabbits are very lean and don’t have any skin to aid in retaining moisture, I like to rub some olive oil all over. I then give a generous sprinkle of my favorite spice blend. This is a blend of 14 different spices that I’ve been perfecting for around 5 years. It’s available for purchase under the “Spices” tab or by following the link at the bottom of this recipe.
Once the rabbit has been seasoned, it’s time to get your smoker heated up! I preheat it to 250°.
Once it’s ready, add your rabbit and get that smoke rolling! I usually stick with pecan wood.
Smoke at 250° for around 3 hours. Once the meat starts to crack around the backstrap area, it’s time to mop and wrap. My favorite BBQ sauce to use is my homemade Mullberry BBQ Sauce. It adds a touch of sweetness to the smoky/spicy flavor of my spice rub.
Once coated in BBQ sauce, wrap the rabbit in some foil and continue to cook at 250° for another 30-45 minutes.
Once it’s finished remove it from the smoker and sit for 10-15 minutes to rest.
