Smoked Rabbit

5 from 2 votes

This is a surprisingly delicious way to cook rabbit. This smoked rabbit is cooked low and slow and is tender and moist.

Course entree, Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 5 hours

Brining time 12 hours

Total Time 17 hours 10 minutes

Servings servings

Calories 390kcal

Cost $3

Add salt and sugar to a medium saucepan.
1 cup sugar, ⅔ cup salt
Add two cups water. Heat and stir to dissolve.
water
Pour brine into a medium bowl to cool it down. Adding ice will speed up the process.
Add rabbit and spices to a glass or plastic bowl with a lid.
3 teaspoon thyme, 2 teaspoon rosemary, 2 Rabbit
Pour cooled brine onto rabbit. Mix. Add cold water, if needed to cover the meat.
Cover and move to the refrigerator to brine overnight.
Add dry rub ingredients to a small bowl or plastic container.
2 tablespoons salt, 2 tablespoons garlic, granulated, 2 teaspoons pepper, 1 tablespoon onion powder, 2 teaspoons dried thyme, 2 teaspoons rosemary
Shake or stir with a spoon to mix spices.
Remove rabbit from the fridge about one hour before smoking to come down closer to room temperature. Rinse with cold water.
Discard brine.
Pat meat dry with a paper towel.
Coat all surfaces of the rabbit with dry rub.
Set up smoker with wood chips or pellets. Preheat to 200°F / 95°C.
Place pieces directly onto the smoker rack.
Smoke rabbit for 5-6 hours until internal temperature reaches 160°F / 70°C. Measure temperature in the thickest part of the back thigh. Remove it from the smoker. Tent with aluminum foil. Let rest for at least 10 minutes. In the first 5 minutes, internal temperature should raise to 165°F / 73°C.