Rabbit meat has the tendency to get dry when smoked, so you'll want to plan ahead and not skip the brining process. First bite in and you'll see that it was worth the wait.

Recipe Summary

prep:
10 mins
cook:
3 hrs 30 mins
additional:
1 day
total:
1 day
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Brine:
Rub:

Directions

Instructions Checklist
  • Whisk water, apple cider vinegar, wine, salt, pepper, onion powder, and garlic powder together for the brine. Place rabbit in a 1-gallon plastic resealable bag. Pour brine over the rabbit and seal. Lay flat and refrigerate for 24 hours.

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  • Combine salt, pepper, paprika, onion powder, garlic powder, oregano, and parsley flakes in a small bowl. Stir until evenly combined.

  • Remove rabbit from brine and discard brine. Rinse rabbit thoroughly and pat dry with paper towels. Spread the rub over all surfaces of the rabbit. Cover with plastic wrap and refrigerate for 1 hour.

  • Remove rabbit from refrigerator 1 hour before placing on the smoker to allow meat to come to room temperature.

  • Preheat an electric smoker to 250 degrees F (120 degrees C).

  • Smoke rabbit for 2 1/2 hours. Wrap in aluminum foil and smoke until tender, about 1 hour more.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

Nutrition Facts

235 calories; protein 32.6g; carbohydrates 1.6g; fat 9g; cholesterol 91.6mg; sodium 1482mg. Full Nutrition
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Reviews

Rating: 5 stars
02/20/2021
Same recipe, however I bacon wrapped the rabbit and added some 1/4 cup bourbon and 2 cups of water to the drip tray. Amazing Read More