Smoked Rabbit

I'd go with "in the style of Dixie " method @SGH

http://eggheadforum.com/discussion/1191191/deep-fried-rabbit-gravy-under-pressure-in-the-style-of-dixie#latest

All the rabbit I've had has been probably the leanest of meats. No fat to speak of. And just a hint of a sweet flavor.

Simplest way on the Egg: prick the silverskin that covers the meat, and brine wet or dry for a few days. Adding extra moisture to compensate for lack of fat. Brush on a little oil to hold S&P, cook raised, indirect, dome round 275F. No smoke wood. The lump will add enough flavor w/o overwhelming the rabbit's flavor. Turn it a couple of times till its lightly brown all over.

A little better, part the rabbits into rear quarters, saddles, and whole fore quarters. Easier to turn, and each cooks a little different. Fore quarters fast, saddles, quick, hind quarters not too long.

I've tried all sorts of ways to add flavor. Even coated them in tandoori paste, which was pretty good.

To date, the best I've had was based on a buttermilk ferment done w. pork as described here. I went 7 days, and used a little nutmeg instead of juniper. And a dollop of honey added in. Cooked as above, the meat turned out tender and silky, and the rabbit and nutmeg flavor was still there.