Description
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.
Ingredients
- ¾ cup water
- ½ cup apple cider vinegar
- ¼ cup dry white wine
- 1 tablespoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 (3 pound) whole rabbit
- 1 tablespoon kosher salt
- ½ tablespoon freshly ground black pepper
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley flakes
Instructions
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 3 hrs 30 mins
Total Time: 1 day
Servings: 8