I got to talking with a guy who tells me his parents raise Rabbits for meat, and they supply local butchers with rabbit meat occasionally. We started talking BBQ, and the next thing I know he delivers five 4.5# rabbits in their frozen state, asking only for two to be returned prepared.
Here is my practice attempt.
Cloaked in Bacon.
Then into the smoke with Cherry wood @ 225 for 2 hours.
Then panned with chicken broth and Onions for another 2 hours.
It ate like chicken.
btw, my nine year old daughter's 'freakout factor' after the meal was priceless.
She thinks rabbit is good, though. . . . Thanks for looking.