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FearlessGrillFearlessGrill Posts: 695
edited November -1 in EggHead Forum
As I posted the other day, we were asked to teach a class on smoking at a historical reenactment event last weekend. Someone else was teaching a class on butchering and came up to us with a freshly butchered rabbit, and asked me if I wanted to cook it.

I wasn't really too sure what to do with it, but I put it in indirect at 375 along with a chicken I was cooking, with apple wood for smoke. I had some of my Greek-style rub with me, and I used that for flavor, and topped the sliced meat with some chopped fresh herbs we had with us. I cooked it to 160 internal, let it rest for a couple of minutes, and sliced into small pieces so we could share it with everyone at the event.

I thought this came out pretty good for something I had no idea how to cook. The meat had a nice flavor, was obviously really fresh, and it got a hint of smoke without overpowering it. The rub seemed to work pretty well too.

Full writeup on the cook is available on our blog at



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