Easy Smoked Rabbit Recipe on Pellet Grill and Pit Boss
Rabbit on the smoker? Yes—and it’s about to become your new backyard obsession. Leaner than chicken, richer in flavor, and insanely smoke-absorbent, rabbit transforms into BBQ gold when cooked low and slow.
We’re breaking down two Easy Smoked Rabbit Recipes, one for any pellet grill (Traeger, Camp Chef, etc.) and one Pit Boss-exclusive with a sear-and-sauce twist.
No 24-hour brines. No guesswork. Just juicy, smoky rabbit ready in under 3 hours.
Let’s fire it up.
Recipe 1: Easy Pellet Grill Smoked Rabbit (Whole, No Brine)
Servings: 4 servings Prep: 10 min Smoke: 2.5 hours @ 250°F Wood: Apple or cherry
Ingredients
- 1 whole rabbit (2.5–3 lbs), thawed & patted dry
- 2 Tbsp neutral oil (avocado, canola)
- 1 tsp kosher salt
- 1 tsp dried thyme
- ½ tsp coarse black pepper
- Optional spritz: ½ cup apple cider vinegar + ½ cup water
Step-by-Step
- Prep the rabbit Rub with oil. Mix salt, thyme and pepper—coat every surface (get in the cavity too). Let sit 30 min at room temp.
- Fire the pellet grill Preheat to 250°F with apple pellets.
- Smoke phase 1 (2 hours) Place rabbit breast-side up on the grates. Spritz every 30 min with ACV mix—keeps skin from drying. Flip at the 1-hour mark for even bark.
- Check & wrap (optional) At 2 hours, check temp. If thigh is <145°F, wrap in foil with a pat of butter. Boost to 275°F and finish to 160°F (~30 min).
- Rest Tent in foil 10 min. Juices redistribute = max tenderness.
Result: Subtle smoke, crispy skin, pull-apart legs.
BBQ sauce hack: Brush your favorite sauce at 145°F—it bakes on without burning.
Recipe 2: Smoked Rabbit on Pit Boss (Cut-Up, Bold Flavor)
Servings: 4 servings Prep: 15 min Cook: 1.5 hours total Wood: Hickory + cherry mix
Ingredients
- 1 whole rabbit (2.5–3 lbs), cut into 6 pieces (legs, thighs, saddles)
- 2 Tbsp oil
- 2 Tbsp Pit Boss GSP Rub (or 1 tsp each: salt, pepper, garlic powder)
- Braising sauce:
- ½ cup Worcestershire
- ¼ cup water or broth
- 1 Tbsp brown sugar
- 1 tsp smoked paprika
Step-by-Step
- Break it down Use kitchen shears: remove backbone, separate legs/thighs, split saddle.
- Sear on Pit Boss Crank to 450°F (use griddle insert or cast iron). Sear pieces 2–3 min per side for color.
- Drop & smoke Lower to 250°F. Place seared pieces in a cast iron skillet. Pour braising sauce over. Smoke 80–90 min, basting every 20 min.
- Finish Pull at 160°F in thigh. Rest 5 min.
Result: Deep mahogany bark, fall-off-bone texture, built-in sauce.
Pro move: Shred leftovers into smoked rabbit queso—game-changer.
Pellet Grill vs. Pit Boss Method: Quick Comparison
| Feature | Pellet Grill (Whole) | Pit Boss (Pieces + Sear) |
|---|---|---|
| Style | Elegant, presentation-ready | Bold, saucy, weeknight-friendly |
| Total Time | 2.5 hrs | 1.5 hrs |
| Moisture Trick | ACV spritz + foil wrap | Pan-braising in sauce |
| Best Wood | Apple/cherry | Hickory + cherry |
| Skill Level | Beginner | Intermediate (sear control) |
Pro Tips to Never Dry Out Rabbit
- Don’t skip the oil — it’s your moisture barrier.
- Spritz > brine — ACV adds tang and steam.
- Foil at 145°F if skin’s perfect but meat’s not there.
- Rest is non-negotiable — 10 min minimum.
- Wood matters: Fruitwoods = sweet; hickory = bold.
Serving Ideas (Beyond the Plate)
- Smoked Rabbit Tacos: Shred + pineapple salsa + cotija.
- Rabbit Ramen: Broth + smoked thigh meat + soft egg.
- Charcuterie Board: Cold-smoke leftovers 30 min for “rabbit prosciutto.”
- Leftovers: Fridge 3 days. Reheat in broth to revive moisture.
So, which one going to try first?
