Trying something New Wild Rabbit

[fishman]

I went hunting this weekend and we killed 6 for the day.  Now for the rest of the fun.  I normally fry and then back my Rabbit I was lighting the smoker up for some other stuff so I decided to try Rabbit.

First did a 24 hour Brine of salt, suger, cajun spice.  Then Dryed and rubbed with Jeff's Rub.

Seasoned Rabbit.JPG

• fishman
• Feb 8, 2013

I will update everyone in a few hours when they are done.  I am planning to cook these until about 160 internal temp unless anyone has experinace with these and suggest a better temp.

 

[smoking b]

Looks good man! 

  I like rabbit 

  Super easy to skin & clean too.  I'm in for this one 

 

[mike johnson]

IM STARVING NOW!!! Cant wait to see the finished product.

 

[05sprcrw]

I am thinking those are going to be great, I have smoked them in the past with mulberry wood and they turned out great with just a standard brine.

 

[fishman]

Well the cooked much quicker than I thought 3 hrs and they got to 160.  Tast was very good but the outside was a little tough.  I am thinking I should have sprayed them with some juice or at least water.  Good thing I have 4 more to try and make it better.

  Thanks for watching.

cooked rabbit.JPG

• fishman
• Feb 8, 2013

 

[fishman]

Last Picture for this the sliced rabbit. 

sliced rabbit.JPG

• fishman
• Feb 8, 2013

 

[xjcamaro]

Try wrapping them in bacon. Thats how i do mine.

http://www.smokingmeatforums.com/t/123466/fathers-day-rabbit-qview#post_824141