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Peter and Thumper in the smoker...

post #1 of 10
Thread Starter 

A co-worker brought in a couple domestic rabbits he wanted smoked.






Rubbed and marinaded for 24 hours.




Onto the racks.




Pulled at about 160.




Smoked at 225- 250 for about 5.5 hours.  Used maple chips.  I do not have a money shot, as I did not eat any.  The reviews from the co-worker were outstanding.  He said the meat was very flavorful and great rub/ smoke flavor.


Thanks for looking.



post #2 of 10

That's one I haven't seen here on  SMF!  Great idea!  Love wabbit!  Too bad you didn't get to snitch a morsel!!!!

post #3 of 10

Love some smoked rabbit.Looks-Great.gif

post #4 of 10

You cook good rabbit  pilgrim. icon14.gif

post #5 of 10

Never had smoked rabbit. Looks great. Used to eat a lot of fried rabbit in Texas in the Air Force. They had it in the cafeteria every other day.

post #6 of 10

MY daughter would not be happy, but looks damn good to me.

Looks like a porpoise with arms



post #7 of 10

They look good! Never had smoked rabbit myself.

post #8 of 10

We raise rabbits and have smoked a ton of's one of my favorites.  I have used TQ and brown sugar, and have brined them with a poultry style brine, both are very good.  For the most tender rabbit you will ever eat, once the meat hits 160 degrees, either wrap each one tightly with foil, or put them all in a pan tightly covered with foil and take them up to 200 degrees and the meat will  fall of the bones just like pulled pork.  Save all the bones and make a smokey stock  for bean soup,  Oh Yeah!!! Don't forget to save some of the meat for the soup too!



post #9 of 10

Interesting, I'd be willing to try it. Looks like it came out good.


Originally Posted by meateater View Post

You cook good rabbit  pilgrim. icon14.gif

LOL, love that movie.


post #10 of 10
Thread Starter 

When smoking them, I did notice quite a bit of fat rendering out.  I am assuming that is why wrapping them and taking them to 200 will make them fall of the bone tender.

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