In a dish large enough to hold the rabbit, mix together the 9 marinade ingredients. Place the rabbit in the dish and turn it several times to coat with the mixture. Put in the refrigerator overnight, and turn the rabbit over once or twice.

Take the rabbit out of the refrigerator 40 minutes as your smoker to heats to a temperature of 240˚F. We use oak wood chunks for this smoke,

Place the rabbit into the smoker, and smoke the rabbit for 3 hours, turning at least once for even cooking. We are looking for an internal temperature of 165˚F.

Remove the rabbit from the smoker and allow it to rest for 15 minutes. Carve the rabbit into portions (legs, thighs, and split saddles) and serve on a large platter.