2 rabbits (2-1/2 lbs. each) quartered
1 tablespoon canola/corn oil
1 tablespoon Creole mustard
Cajun Ragin’ Rub
1 tablespoon brown sugar
1 tablespoon ground black pepper
1-1/2 teaspoon white pepper
1-1/2 teaspoon celery salt
1/2-1 teaspoon cayenne
1/2 teaspoon dried thyme
1/4 teaspoon dry mustard
Combine the dry rub. Massage the meat with oil and mustard, and sprinkle with rub. Place the meat in a covered, shallow glass dish (or other smokeproof dish) and refrigerate for 2-3 hours.
Prepare the smoker getting the temp to 220 F or so.
Remove rabbit from fridge and let sit for 30 minutes in the covered dish.
Cut a yard-long section of cheesecloth and dampen with water. Uncover the dish and drape the cheesecloth (folder to several thicknesses) over the dish.
Transfer the cheesecloth-covered dish to the smoker, and cook 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.
Then remove and discard cheesecloth. Continue cooking until the meat is cooked thru but still juicy, another 15-20 minutes.
Serve right away to 5-6 folks.
NOTE:
No cheesecloth is needed in a water smoker or Cookshack oven.