5 lb Rabbit - Any suggestions?

[Neocrunch]

Any suggestions for smoking a 5 lb rabbit?  It's already taken a swim in a 24 hour tender quick brine.  I'd like to have it ready for kickoff at 1:00.  I'm not sure how long to smoke it... or what temp to shoot for. 

As always, thanks for the help. 

[Bear1968]

5 Pound rabbit?  :o You just keep them out there in Eaton and away from my garden!  :)
Never smoked one but got about 2 weeks before I can harvest some here. I Can not wait!  They can be some good eats ... and Everything is better with smoke ;)

[Neocrunch]

I found this thread...
http://forum.bradleysmoker.com/index.php?topic=13056.msg151829#msg151829

Looks like my best bet is to wrap it in bacon.  Fortunately, it's big enough that it shouldn't turn to jerky right away.  And the TQ brine should help, too.  I'll keep you posted throughout the day.

[Wildcat]

You could cold smoke it - wrap it in plastic wrap - place in fridge overnight - then cook in your normal method.

[Neocrunch]

You could cold smoke it - wrap it in plastic wrap - place in fridge overnight - then cook in your normal method.

Where were you yesterday?  LOL  Not a bad idea, but I'm supposed to have Buggs ready by kickoff at 1:00 today.  I might smoke it for an hour or so and then finish it in the oven if it starts to dry out too much.

[OU812]

I always cook rabbit just like fried chicken

Maybe cut it up and cold smoke for an hr or 2 then prep and cook like fried chicken



2/20

[Neocrunch]

I pulled Buggs from the brine and rinsed him off.  I cut out the lights & what I think was the heart and put them in a ziplock to use for sausages sometime down the road.  Then I patted the rabbit dry, put some olive oil on it and some Montreal seasoning + some BBQ seasoning.  Then I wrapped it in bacon and put it in the Bradley, set at 200 with 1 hour of Jim Beam pucks in the tube. I'm shooting for 2 hours of total cooking time. I'll keep you posted....

[muebe]

Looks like a bacon Mummy :o

Good luck with it ;)

[Neocrunch]

After 1.5 hours and I was chuggin' along at 200 cabinet temp and an IT of 110 and slowly climbing.  I just cranked the cabinet to the max and I'm already at IT 131 and quickly climbing.  Pics to follow...

[OU812]

Interesting

[Neocrunch]

I pulled it out of the Bradley as soon as it hit 160. 

(yesterday's summer sausage in the background)


WOW.  Fan-freaking-tastic.  This was a total success.  My wife & guests were really impressed! 

[Bear1968]

Looks GREAT! Gonna definitely have to try that one!  :)

[SiFumar]

The only rabbit I've eaten is in Hasenpfeffer.  But yours looks pretty darn good!

[Wildcat]

Love the fine china! Too bad the flat ware do not match.

Looks great! Glad it worked out.