Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    brown sugar
   1      tablespoon    ground black pepper
   1 1/2  teaspoons     white pepper
   1 1/2  teaspoons     celery salt
     1/2  teaspoon      cayenne -- (1/2 to 1)
     1/2  teaspoon      dried thyme
     1/4  teaspoon      dry mustard
   2                    rabbits (2.5 lbs. each) -- quartered
   1      tablespoon    canola/corn oil
   1      tablespoon    Creole mustard

Preparation:

Combine the dry rub. Massage the meat with oil and mustard, and sprinkle with rub. Place the meat in covered, shallow glass dish (or other smokeproof dish) and refrigerate for 2-3 hours. Prepare the smoker getting the temperature to 220F or so. Remove rabbit from refrigerator and let sit for 30 minutes in the covered dish. Cut a yard-long section of cheesecloth and dampen with water. Uncover the dish and drape the cheesecloth (folded to several thicknesses) over the dish. Transfer the cheesecloth-covered dish to the smoker, and smoke for 1 1/4 hours. During that time, every time you add wood chips/chunks, wet down the cheesecloth again. The cheesecloth will brown but won't burn if kept moist. Then remove and discard cheesecloth. Continue cooking until the meat is cooked through but still juicy... another 15-20 minutes. Serve right away to 5-6 folks. NOTE: No cheesecloth is needed in a water smoker or Cookshack oven