Smoking rabbit

Mr1egg

Hello hello, I plan on doing a smoked rabbit soon and was wondering if anybody had any info on how they did theirs? I'm guessing I would just treat it like a chicken a run the temp at 250-275 until internal temp it achieved? 

lkapigian

Never done it but your plan sounds good, I would probably consider a brine or injection , looking forward to seeing this

Langner91

Toughest part is getting the rabbit lit! 

I can't wait to see how it turns out!

paqman

I am in no way shape or form a rabbit expert but I think that it is tough meat that is better braised or in a stew.

RRP

Mr1egg said:

Hello hello, I plan on doing a smoked rabbit soon and was wondering if anybody had any info on how they did theirs? I'm guessing I would just treat it like a chicken a run the temp at 250-275 until internal temp it achieved? 

Domestic or wild? There used to be an egger on the old forum who would egg wild rabbits and squirrels he hunted. They always turned out looking good - though not everyone there was accustomed to seeing small game like those in their skinned bodies, nor skewered the way he did them. 

northGAcock

Is that like 🦨?

Botch

"Waiter, please take this rabbit stew back.  I found a hare in it."  

Mr1egg

RRP said:

Mr1egg said:

Hello hello, I plan on doing a smoked rabbit soon and was wondering if anybody had any info on how they did theirs? I'm guessing I would just treat it like a chicken a run the temp at 250-275 until internal temp it achieved? 

Domestic or wild? There used to be an egger on the old forum who would egg wild rabbits and squirrels he hunted. They always turned out looking good - though not everyone there was accustomed to seeing small game like those in their skinned bodies, nor skewered the way he did them. 

It's from a grocery store so they're domestic. I've seen that they go good in a stew but I want to try abd make them by themselves first. I think I'm just going to treat it like chicken and see how it turns out, I've never had rabbit before so I'm kinda excited.

Ybabpmuts

I wouldn't treat it like a  chicken because you could spend weeks looking under it's bum for eggs and never find any, 

I would treat that rabbit like any another rabbit, that's what I would do.

dmourati

Here you go.

https://www.bingingwithbabish.com/recipes/rabbit-sopranos

fishlessman

cooked one on an open fire, freezer wrap said old buck 1976 which dated it 10 years in the freezer. was a old farm rabbit. it was the toughest meat ive ever seen that wasnt cooked like jerky. was me if i wanted it on the grill, it would be marinated over night, braised, shredded, and made into abt's.

PoppasGrill

I’ve never cooked rabbit on a grill, we always fried it like chicken or stewed it in mushroom sauce. 

Teefus

We used to eat Rabbit a fair bit when I was a kid. It does not taste like chicken. It can be fairly tasty though if stewed or braised. Grilled or smoked, not so much. Think of the old westerns where the trail hands were roasting a rabbit on a spit and trying mightily to gnaw the meat off the bone. They got that right. It would be easier to gnaw the bark off a tree branch.