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Discussion Starter · #3 ·
This is what I did:

I always soak my rabbit in salt water for a couple of days anyway so that pretty much took care of the brining portion.

I put Worcestershire on it then used a combination of my favorite rubs.

Put in smoker at 225 for 1.5-2 hours, I used apple/hickory wood then I took it put it on Reynolds wrap added 2 cups chicken stock, put in a glass dish just in case it leaked - then covered it with Reynolds wrap. Put in oven at 250 degrees for another 1.5 to 2 hours.

Then just pull from bone. Good as sandwich with bbq, coleslaw amd onion too.
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