I rinse under cold water, pat dry, break the back where they will lay flat, rub with some favorite spices, put them in on 250* with an ounce of apple wood until done. I think the last ones I did was 4 hours, notes at home. My favorite meat to do in the smoker, wild or tame. Those in the store will be young and tender. They usually keep them on the Mommas for 6 weeks and then feed them out with alfalfa pellets for 6 weeks. A truck comes and gets a big load then and takes them to a processing facility. We have a few rabbitries here and there and the processing facility is at Springdale in NW Arkansas. They are some very yummy critters !
