Well i still consider myself to be a rookie at the whole smoking meats but im all ways willing to try something new. I raise New Zealand White Rabbits and my husband all ways fries them or has me do a roux and stew them so i thought why not try something new.
So i found a recipe form Man Fire Food where the guy rotisseries the rabbit over an open flame. I brined them in white Miso and parsley rosemary and shaved garlic for two days (injected) . i heated it all together and cooled it for this part.
