Gently break neck, skin, gut, boil lightly to clean it from contaminants. Hang upside down and proceed to cut off its feet so it may bleed out.
after twenty four hours in the butcher house to hang and age, proceed to grab a marinade of garlic onions, extra virgin olive oil, a few chillis of your choosing (I chose thia), and of course salt and pepper, add a flavorless thickener to the marinade ( preferably a powder one) to give it some body.
Along the body of the cat, give three long and deep cuts along the back and front. Proceed to rub in the marinade with a gentle force, making sure it gets into you cuts.
Preheat your smoker to 250 and smoke for 12 hours continuously spritzing with the liquid base of the marinade every thirty minutes. Once your giant spray bottle is cannot spray, rap the cat in foil, dump the rest of the marinating juices inside of the foil. As soon as your twelve hours are up take the cat out of the foil and let it rest for thirty minutes and then serve.
