Smoked Rabbit with Mustard-Herb Glaze
A whole rabbit brined and smoked hot enough to render its light fat, then glazed with grainy mustard, honey, and thyme.
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Ingredients
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Method
Dissolve salt, sugar, and bay leaves in 6 cups cold water. Brine the rabbit 4 hours refrigerated.
Rinse and pat dry. Coat with olive oil and pepper.
Smoke at 275°F over apple and cherry to internal 155°F, ~1.5 hours.
Mix mustard, honey, and thyme. Brush over the rabbit. Cook 10 more minutes to 165°F. Rest 10 minutes before jointing.
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