Smoked Pulled Rabbit Tacos
Today we are taking some retribution on the Easter bunny for never leaving me candy anymore, and smoking up a young rabbit! We are rubbing it down in a Mexican chorizo rub and then smoking on our Weber Kettle with the SNS Slow and Sear until it is pull apart. Then we are making our own tacos! These are super tender and delicious and can be done with farmed rabbits or game meat! Sound good? Lets get started...
YouTube Instructional: https://youtu.be/plouniiWWGQ
Ingredients:
2.5 Lb Young Rabbit
1 Cup Buttermilk
1/2 Cup Water
1 Tsp Salt
To Plate:
Taco Shells
Pico de Gallo
Cilantro
Shredded Mexican Cheese
Black Olives
Sour Cream
Step 1: Trim the rabbit
Take off anything funky from the rabbit. Sometimes they have a bit extra fat inside the cavity.
Also pull out any organ bag that might be in there.
Step 2: Brine the Bunny
Mix together your buttermilk, water, and salt and add to a ziplock. Toss in the bunny and make sure everything is coated in the mix.
Put into your fridge for 5 hours to overnight.
Step 3: Apply Rub
Mix together your chorizo rub, and then completely coat the rabbit.
Step 4: Smoke the meat
Smoke at 250 for appx 5 hours
We are looking for an internal temp of appx 180 degrees
Spritz after the first hour to keep from drying out
Step 5: Pull the meat
Once the rabbit has reached temp. Pull it from the smoker. At this point pull it like you would a chicken, being careful about the small sharp bones.
Step 5: Mix up your tacos
I like some Mexican blended cheese, black olives, salsa, and sour cream on my tacos but use whatever you prefer!
Enjoy!
