Did this on thursday. 3# pound rabbit gave to me by a friend. Made brine with 1 cup garlic flavored red wine vinegar, half a cup dark brown sugar, quarter cup kosher salt, 1 TBLS. each of lots of different spices, 3 quarts water. Covered rabbit with brine and left in fridge in airtight container for 24+ hours. Took out the next day and rinsed under cold running water very well. Patted dry inside and out with paper towels. Sprinkled well with black, red, and white pepper. Smoked at 225* on middle rack with about 1 oz. of apple wood for 4 hours. Brought in and wrapped in foil. Devoured the entire carcass myself with a side of baked beans, except for the bones. We are talking very good, finger lickin', lip smackin' delicious! Next time I will smoke at the same temp., but for only 3.5 hours, as it was slightly overdone. Try it, you'll like it!