quote:Originally posted by GLH:
Thanks alot for that, EZ.
No, I do not always brine them, but I could not find a journal entry for one I did not brine. I most times just use a good poultry type rub concoction and add heat to it, put 1 CS chunk into the woodbox, turn up to 250*, go at least 3 hours. Go too long and you will have rabbit jerky. Not a good spot to insert a probe, really.
Sorry.