This brine is great with chicken and turkey as well! Need more brine? Just double the recipe.
½ gallon hot water
½ lb kosher salt
1 Qt chicken stock
8 oz honey
1 tsp black pepper
¼ c apple juice
½ tsp garlic powder
Stir. Add 1 lb ice.
Put in 8 hind quarters of rabbit. Brine for 12 hours.
Pull out and dry.
Rub with Honey Dew Chicken Rub.
Smoke on 250° until internal temperature is 165°.
Serve with Smokehouse Blues Sauce.