Smoked pulled rabbit
Thought I’d be funny on Easter and smoke a few rabbits. Quickly turned into a favorite.
- 2 rabbits 3-4lbs each
- 3 lbs bacon
- Your favorite BBQ rub
- 4 TBL sugar
- 4 TBL salt
Brine the rabbits in a even part sugar/salt brine up to 24 hours before cooking. Throw in a bit of your BBQ rub for good measure.
Remove from brine and pat dry. Rabbit is very lean, generously cover it with your BBQ rub, then wrap it fully with bacon to keep it moist and delicious.
Rabbit is cooked at 165 degrees but you want to smoke it until its internal temperature reaches 185 degrees so it falls off the bone. Keep your smoker right around 200-225 degrees.
Remove, cover and let sit for 30 minutes. Discard the bacon (makes great dog treats) Pull the meat. Eat it on a sandwich, in a taco, with eggs Benedict. Get creative. Enjoy!
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