I an requesting handling instructions on cooking a whole,(Sans Head), rabbit on a Webber grill.
I want to cook the rabbit using the indirect heat method and with a water pan under the rabbit.
Questions I have are:
1- Should I brine the rabbit?
2- Dry Spice Rub recommendations,
3- Trussing Recommendations,
4- Cooking Temperature and Time
5- At what internal meat temperature will the Rabbit be Rare to well done?
6- Apple wood for the Smoke, (Stay away from the heavies).
Thanks to all in advance.