Recipes / Smoked Rabbit

Smoked Rabbit


Mar 30, 22

Smoked Rabbit

Smoked Rabbit

Cook Time: 2.5- 3 HRS
Print Recipe
Print Recipe


If you’ve never cooked rabbit before, its better than you may think. I brine then cook up a whole rabbit on the Mini Chudbox for some direct heat barbecue flavor and it came out deeliseous!


  • 1 whole rabbit
  • Water (enough to submerge the rabbit)
  • Salt (5% of the water weight)
  • Hot sauce or acidity of your choice (5% of the water weight)
  • Crushed garlic cloves
  • Mustard seeds
  • White pepper
  • Italian herbs
  • Bay leaves
For the rub:
  • 2 parts 16 mesh black pepper
  • 1 part garlic powder
  • 1 part paprika
For the mop sauce:
  • 2 sticks of butter
  • Fresh garlic, minced
  • Mustard
  • Worcestershire sauce
  • Hot sauce
  • A little beer


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.

Brad author info

Hi, I'm Brad

"My goal is to provide recipes meant for the backyard, but using skills I've learned with my years cooking professionally. Go cook something outside!"

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