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smoked rabbit portioned and served with tomato sauce and wine
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4.67 from 3 votes

Smoked Rabbit

Smoked rabbit cooked low and slow over applewood. This delicious wild game recipe has a rich flavor that’s elevated by the barbecue smoker.
Prep Time10 minutes
Cook Time1 hour
Brine8 hours
Total Time9 hours 10 minutes
Course: Main Course
Cuisine: American, BBQ
Author: Ben Isham-Smith

Equipment

  • Brine bucket
  • Applewood

Ingredients

  • 4 rabbits giblets removed and jointed (broken down)

Brine Solution

  • 5 quarts water
  • 1 cup sugar
  • 1 cup salt

Dry Rub

  • 2 tbs kosher salt
  • 2 tbs garlic powder
  • 4 tsp white pepper
  • 3 tsp onion powder
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 2 tsp dried thyme

Instructions

  • Trim excess fat from jointed rabbit and rinse with cold water. Pat dry with paper towels.
  • Pour brine solution ingredients into the brine bucket. Stir until sugar and salt have dissolved.
  • Place rabbit portions in the bucket. Cover and leave to brine in the refrigerator overnight.
  • Remove rabbit from brine. Rinse and pat dry.
  • In a small bowl, combine the dry rub ingredients. Use a fork to remove or crush any lumps that form.
  • Apply dry rub to the rabbit, covering generously all over and working into any folds of crevices along the meat surface.
  • Fire up the smoker to 225°F (107°C)
  • Once at target cooking temperature, place rabbit portions on smoker grates. Close the lid and cook until internal temperature is 160°F (71°C), about 1 hour.
  • Remove from smoker and rest for 10 minutes. Serve immediately and enjoy.