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Smoking rabbit

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? 

Comments

  • lkapigian
    lkapigian Posts: 10,646
    Never done it but your plan sounds good, I would probably consider a brine or injection , looking forward to seeing this
    Visalia, Ca @lkapigian
  • Langner91
    Langner91 Posts: 2,120

    Toughest part is getting the rabbit lit! 

    I can't wait to see how it turns out!
    Clinton, Iowa
  • paqman
    paqman Posts: 4,652
    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.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • RRP
    RRP Posts: 25,829
    edited August 2023
    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. 
    Re-gasketing America one yard at a time.
  • northGAcock
    northGAcock Posts: 15,160
    Is that like 🦨?
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • Botch
    Botch Posts: 15,374
    "Waiter, please take this rabbit stew back.  I found a hare in it."  
    _____________

    "I put spot remover on my dog and now he's gone" - Steven Wright


  • Mr1egg
    Mr1egg Posts: 362
    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
    Ybabpmuts Posts: 913
    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.

  • fishlessman
    fishlessman Posts: 32,561
    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.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • I’ve never cooked rabbit on a grill, we always fried it like chicken or stewed it in mushroom sauce. 
  • Teefus
    Teefus Posts: 1,203
    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.
    Michiana, South of the border.