I've been taking pics during the process so far but haventry had any luck uploading them from my phone....
I have Oklahoma Joe horizontal smoker. Cooking chamber temp is 280 F. I added a small container of water to offer some humidity. I soaked the rabbits in a brine mixture I read from this site: 1 qt water, 1 qt apple juice, 1/4 cup kosher salt, 1/4 cup brown sugar. Soaked overnight. Rinsed and dried then spiced. Next wrapped them in bacon. Inserted probe in thickest part of rear leg/hip. Been smoking for 2 hrs and internal temp is up to 145 F.
The rabbits turned out fantastic. The combination of the overnight brine soak along with the bacon wrap kept the moisture in the meat. The meat almost fell off the bone when plated. I maintained a cooking chamber temp of 275-300 F for 4-1/2 hrs and reached an internal temp of 160 F. I smoked 4 rabbits that weighed 2-1/4 lbs each.
I dont have a photo hosting account, and I post photos from my android phone. Dont use the paper clip icon , right next to it is a box that looks like a mountain range. Click that box and u shoud be all set.
Oh ya... good job on the rabbit smoke. Now post some pics..
This is how I loaded the fire box. I purposely left the front left corner empty so u could dump a chimney of lit coals in there to get everything going. This allowed a slow burn of the rest along the cook. I added coals once.