Brining the Rabbit:
In a deep hotel pan, add enough water to submerge the whole rabbit.
Weigh the water and add 5% salt to it. Whisk until the salt is dissolved.
Add 5% hot sauce (or your choice of acidity), crushed garlic cloves, mustard seeds, white pepper, Italian herbs, and bay leaves. Whisk to combine.
Submerge the rabbit in the brine and cover the pan.
Place the pan in the refrigerator and let the rabbit sit overnight.
Preparing the Rabbit:
Remove the rabbit from the brine and rinse it off.
Split open the rabbit and clean the insides, similar to cleaning a hog.
Making the Rub:
In a bowl, mix together 2 parts 16 mesh black pepper, 1 part garlic powder, and 1 part paprika.
Coat the rabbit evenly with the rub on all sides.
Smoking the Rabbit:
Preheat the smoker or pit to 300 degrees Fahrenheit (150 degrees Celsius).
Place the rabbit on the grill, bone side down, over the coals.
Close the lid and smoke for 1 hour.
After 1 hour, flip the rabbit to the other side.
Making the Mop Sauce:
In a saucepan, melt 2 sticks of butter.
Add minced garlic, mustard, Worcestershire sauce, hot sauce, and a little beer. Stir to combine.
Mopping the Rabbit:
Brush the rabbit with the mop sauce.
Cook for another 30 minutes, then flip the rabbit and apply mop sauce to the other side.
Continue cooking for another 30 minutes or until the internal temperature of the rabbit reaches 165 degrees Fahrenheit (74 degrees Celsius).
Remove the smoked rabbit from the heat and let it rest for a few minutes.
Slice the rabbit and serve as desired.
