Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 tablespoon brown sugar

  3. 1 tablespoon ground black pepper

  4. 1 1/2 teaspoons white pepper

  5. 1 1/2 teaspoons celery salt

  6. 1/2 teaspoon cayenne -- (1/2 to 1)

  7. 1/2 teaspoon dried thyme

  8. 1/4 teaspoon dry mustard

  9. 2 rabbits (2 1/2 lbs. each) -- quartered

  10. 1 tablespoon canola/corn oil

  11. 1 tablespoon Creole mustard

Instructions Jump to Ingredients ↑

  1. Combine the dry rub. Massage the meat with oil and mustard, and sprinkle with rub. Place the meat in covered, shallow glass dish (or other smokeproof dish) and refrigerate for 2-3 hours.

  2. Prepare the smoker getting the temperature to 220F or so. Remove rabbit from refrigerator and let sit for 30 minutes in the covered dish.

  3. Cut a yard-long section of cheesecloth and dampen with water. Uncover the dish and drape the cheesecloth (folded to several thicknesses) over the dish.

  4. Transfer the cheesecloth-covered dish to the smoker, and smoke for 1 1/4 hours. During that time, every time you add wood chips/chunks, wet down the cheesecloth again. The cheesecloth will brown but won't burn if kept moist.

  5. Then remove and discard cheesecloth. Continue cooking until the meat is cooked through but still juicy... another 15-20 minutes. Serve right away to 5-6 folks.

  6. NOTE: No cheesecloth is needed in a water smoker or Cookshack oven


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