Its turning into that time of year again for us in Pennsylvania. Hunting seasons are approaching and that means for me alotof rabbit hunting. So in prep for the upcoming season we cleaned out the freezer and had ourselves a rabbit feast yesterday. We had alot more rabbit than we thought we had so i split the rabbit two ways, smoked, and slow cooked. I havent slow cooked rabbit in quite a while because after i first smoked it no one ever asked for it any other way. But since we had alot to work with this year i did it both ways.
I started with quite a bit of rabbit, cut up my way, boneless back straps and whole legs. I used all the backstraps for the smoker and the most of the legs went into the crockpot. The rabbit to go into the smoker was put in my brine mixture to sit over night. The rabbit to go in the crockpot was just soaked in water overnight.The next day the rabbit was pulled out of the brine, rinsed, and dried. I wrapped as much of the rabbit with bacon as i had bacon for. The rest was just put in naked.
The rabbit that was in the crockpot was covered with BBQ sauce and left to slow cook for 8 hrs. The rabbit that went into the smoker was sprinkled with cajun seasoning, smoked with Hickory, and as left in the smoker for 2 hrs at approx 275-300* until internal temp was 160-170*. The crockpot rabbit fell right off the bone and the smoked rabbit was awesome. I ate some that was not wrapped in bacon, and i think im getting to the point where a good brine and slow cooking in the smoker might be enough and the bacon is not needed. But that was just my thought, i know everyone else that ate it had no complaints.
So here is your Q-view for drooling first thing monday morning.
Here is the rabbit all ready for brine and the crockpot
Here is the pot of brine that was simmered for 30 mins and then left to cool
Rabbit in the brine.
Rabbit rinsed and dried ready for wrapping.
Rabbit all prepped and ready to go into the smoker.
Rabbit in the smoker.
All done and ready for consumption!
And here is the BBQ rabbit in the crock pot ready to eat!
Enjoy! I know i did!
I started with quite a bit of rabbit, cut up my way, boneless back straps and whole legs. I used all the backstraps for the smoker and the most of the legs went into the crockpot. The rabbit to go into the smoker was put in my brine mixture to sit over night. The rabbit to go in the crockpot was just soaked in water overnight.The next day the rabbit was pulled out of the brine, rinsed, and dried. I wrapped as much of the rabbit with bacon as i had bacon for. The rest was just put in naked.
The rabbit that was in the crockpot was covered with BBQ sauce and left to slow cook for 8 hrs. The rabbit that went into the smoker was sprinkled with cajun seasoning, smoked with Hickory, and as left in the smoker for 2 hrs at approx 275-300* until internal temp was 160-170*. The crockpot rabbit fell right off the bone and the smoked rabbit was awesome. I ate some that was not wrapped in bacon, and i think im getting to the point where a good brine and slow cooking in the smoker might be enough and the bacon is not needed. But that was just my thought, i know everyone else that ate it had no complaints.
So here is your Q-view for drooling first thing monday morning.
Here is the rabbit all ready for brine and the crockpot
Here is the pot of brine that was simmered for 30 mins and then left to cool
Rabbit in the brine.
Rabbit rinsed and dried ready for wrapping.
Rabbit all prepped and ready to go into the smoker.
Rabbit in the smoker.
All done and ready for consumption!
And here is the BBQ rabbit in the crock pot ready to eat!
Enjoy! I know i did!
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