1 raccoon, 4 - 6 lbs.
1 pod garlic
1 stalk celery
1 onion
1/4 c. Tony Chachere's
1/2 stick butter
1/2 c. barbecue sauce, your choice

Wash raccoon well, do not cut the meat up. Cut small slits in shoulders and hams, insert garlic. Put rest of garlic along with celery and onion in the cavity. Melt butter and mix with Tony Chachere's. Rub meat down with the mixture and place in the smoker; add hickory chips to coals (optional). After about 4 hours rub meat with barbecue sauce. Cook for another 15 to 30 minutes. Check frequently. Serve with extra barbecue sauce. ENJOY! Faculty