Going to try smoked rabbit tonight. Started off doing an overnight brine using Pops slaughter house brine. With added coriander and cardomon and juniper berries . I rinsed and dried it off then applied just a little olive oil and Jeffs Texas rub plus added just a little more black pepper, I then cut some fresh Rosemary, Basil, Thyme, oregano. And tied them together with butchers twine to form a bouké garney. (Sp?) then stuffed in cavity along with some orange slices. Smoked at 220 untill IT reached 155. Then Cary over til 160.