Are you guys getting tired of seeing my rabbit smokes yet?.................................I didnt think so.
So here is what we got. My wife and i went up to Tionesta, PA to my father in laws camp, with my father in law. The camp is on a lane where everyone knows everyone when they come up to camp so the whole weekend is just like a giant block party, about 18 people. So after the first smoked rabbit i had my father in law taste during rabbit season a couple months ago he was dieing for me to do a big batch of rabbit. So we took 6 1/2 rabbits worth of meat (26 peices), This was also the first rabbit smoke in my new Char Broil propane smoker that i got to eat (i did 4 peices for my brother in law earlier but never tasted it)
Here is what I did, i brined the rabbit in a simple poulty brine with cajun seasoning over night saturday night. I then rinsed the peices off and wrapped them in bacon, except four legs, i ran out of bacon, but they were fine. I then put them in the smoker at 230-240* for 2 hours with hickory wood. They came out perfect! Nice and juicy, and the bacon was just right too, not too crispy and not soggy. So i took the pan of peices from our camp where i smoked it to the next door camp where we were eating. Well needless to say, it was like throwing raw meat at a pack of wolves, that 26 peices of rabbit were gone in no more than 5 minutes! I even got some city slickers that came up with one of the camp owners that just turned there noses at rabbit to try it and they agreed it was awesome. So that was the hit of the night and the talk the morning, so i think ive been recruited to being th annual rabbit cooked for the Memorial weekend at camp.
We also deep fryed 2 whole turkeys and one turkey breast, i wanted to inject them with something cause i had my injector with me, but never got to it, and they turned out fine. We had alot of meat!
So without any further delay....here is the Qview!
Right out of the brine and rinsed off.
All peices wrapped in bacon.
Rack of backstraps wrapped in bacon.
Rack of legs wrapped in bacon.
In the smoker.
All done!
Another successful rabbit smoke, the best one yet!
And i was told there is one more batch or rabbit in the freezer from this past season so i will have at least one more rabbit thread before the fall hopefully!
So here is what we got. My wife and i went up to Tionesta, PA to my father in laws camp, with my father in law. The camp is on a lane where everyone knows everyone when they come up to camp so the whole weekend is just like a giant block party, about 18 people. So after the first smoked rabbit i had my father in law taste during rabbit season a couple months ago he was dieing for me to do a big batch of rabbit. So we took 6 1/2 rabbits worth of meat (26 peices), This was also the first rabbit smoke in my new Char Broil propane smoker that i got to eat (i did 4 peices for my brother in law earlier but never tasted it)
Here is what I did, i brined the rabbit in a simple poulty brine with cajun seasoning over night saturday night. I then rinsed the peices off and wrapped them in bacon, except four legs, i ran out of bacon, but they were fine. I then put them in the smoker at 230-240* for 2 hours with hickory wood. They came out perfect! Nice and juicy, and the bacon was just right too, not too crispy and not soggy. So i took the pan of peices from our camp where i smoked it to the next door camp where we were eating. Well needless to say, it was like throwing raw meat at a pack of wolves, that 26 peices of rabbit were gone in no more than 5 minutes! I even got some city slickers that came up with one of the camp owners that just turned there noses at rabbit to try it and they agreed it was awesome. So that was the hit of the night and the talk the morning, so i think ive been recruited to being th annual rabbit cooked for the Memorial weekend at camp.
We also deep fryed 2 whole turkeys and one turkey breast, i wanted to inject them with something cause i had my injector with me, but never got to it, and they turned out fine. We had alot of meat!
So without any further delay....here is the Qview!
Right out of the brine and rinsed off.
All peices wrapped in bacon.
Rack of backstraps wrapped in bacon.
Rack of legs wrapped in bacon.
In the smoker.
All done!
Another successful rabbit smoke, the best one yet!
And i was told there is one more batch or rabbit in the freezer from this past season so i will have at least one more rabbit thread before the fall hopefully!
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