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Smoking Rabbit questions???

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handymanstan

handymanstan

Gone but not forgotten. RIP
Original poster
Oct 27, 2012
989
48
Lansing Michigan
My son in laws father in law is raising rabbits for sale.  He is licensed by the state and selling to stores and restaurants.  Not wild game. Hope its ok to post here.

I told my daughter to please pick me up one as they are going there today so I might have one today.

I have read all the rabbit posts  I could find here ( not to many)  and I plan on using a brine.   Maybe a red wine brine?   Then a rub?  I don’t really want to use bacon.

From what I read 225-250 to a IT of 150*-170*

Anyone have any ideas for a brine-rub?, How long in the brine?, type of wood to use?, finished IT?

Can I or should I foil it with some wine or other juice for awhile after it gets to IT.

I am thinking about pulling all the meat and serving like PP. 

Thanks Stan
 
I'm not sure if pulling would be the way to go with rabbit. It's mighty lean and has very little connective tissue, at least very little of the kind that would break down. I'd definitely brine it and smoke it hot and fast, or even just grill it.
 
I would definitely like to see what you end up with....love rabbit. I sampled some rabbit summer sausage that was very good.
 
 
Last edited:
Mdboatbum said:
I'm not sure if pulling would be the way to go with rabbit. It's mighty lean and has very little connective tissue, at least very little of the kind that would break down. I'd definitely brine it and smoke it hot and fast, or even just grill it.
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Thanks for the input Mdboatbum,  I was hoping that the farm raised would be a little fatter but don't know.  I have never cooked rabbit before. I have had rabbit stew before but that's all.  So smoke at 250 or hotter and go for a faster smoke?  What IT should I go to?

Stan
 
I'd not take it much higher than 160˚, but it's likely to be difficult to get a good reading since the meat is pretty thin. It's been a long time since I've cooked rabbit, but I do remember it can dry out pretty quickly so a brine will help.
 
 
The party at the farm went into the night so I just got my rabbits.

smoke 040.jpg

smoke 040.jpg


They came frozen I thought they would be fresh but the kids say bill flash freezes when processing.

so I have to thaw then brine.  The brine will be 1/4C K salt, !/4C brown sugar, 1/4 C Billbo's rub, Qt of water Qt of apple juice.  Think over night in brine.  Rinse and dry.  Rub in oil and then Billbo's rub.

On the smoker 250+  with Hickory.

Does this sound right?
 
drool.gif
I don't see a problem with this yet.....Oh wait.....I'd have to go to Lansing Michigan to get a taste..
th_roflmao.gif
...Looking good so far.......
 
The Rabbit is done.  The legs came off first.

smoke 050.jpg

smoke 050.jpg


smoke 052.jpg

smoke 052.jpg


The meat is juicy and good.

smoke 053.jpg

smoke 053.jpg


 The rest came off when the breast got to 160* but when I brought them in and checked there were spots at 140* so I put in oven 350* for about 20 min.  Helped the bacon crisp.

smoke 054.jpg

smoke 054.jpg


smoke 055.jpg

smoke 055.jpg


I will be buying and smoking rabbit again for sure....

Thanks for looking and the comments.  

Stan
 
Looks great, I usually brine my wild bunnys with some salt and sugar. Then sprinkle a little garlic, salt, paprika, pepper and pepper flakes on mine. Put them in the smoker at around 300° with mulberry wood.
 
05sprcrw said:
Looks great, I usually brine my wild bunnys with some salt and sugar. Then sprinkle a little garlic, salt, paprika, pepper and pepper flakes on mine. Put them in the smoker at around 300° with mulberry wood.
Click to expand...
Thanks 05,  I think a hotter temp would be beneficial. Do you use bacon or just on the rack an what temp do you take them off?
Humdinger said:
Looks good stan, good pics. Was it gamey tasting at all? I've never had rabbit but want to try it for sure.
Click to expand...
Thanks Humdinger,  There was no gamey taste at all.  They tasted like chicken.....  With all the rub and the brine and the bacon they were just good.
 
HANDYMANSTAN said:
Thanks 05,  I think a hotter temp would be beneficial. Do you use bacon or just on the rack an what temp do you take them off?

Thanks Humdinger,  There was no gamey taste at all.  They tasted like chicken.....  With all the rub and the brine and the bacon they were just good.
Click to expand...
I usually try to take them off at 155 and let them rest to bring them up to the 160° mark. I have not been brave enough to take them off much before that, but I suppose as long as the bunny was got after a good frost to ensure its free of parasites it would probably be ok. DON"T know for sure, so better safe then sorry. I have not tried wrapping in bacon yet but I may have to try that next go round. I am just worried that the bacon would over power the rabbit and not let the meat shine through. (one of my favorite meals is smoked rabbit).
 
 
Also remember the rabbit I had was farm raised.  I think the next one I do I will smoke it low and slow for two hours then put in a pressure cooker.

Stan
 
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