Ingredients:
1 raccoon, cleaned and gutted (ensure glands are removed)
Salt
Black pepper
Your favorite BBQ seasoning or rub
BBQ sauce (preferably a sweet and smoky one)
Water or beer for boiling

Instructions:

Prepare the Raccoon:
After cleaning, make sure to remove the scent glands located under the front legs and behind the knees. This is crucial as they can impart a strong flavor if left on.
Brine (Optional but recommended):
Soak the raccoon in a solution of water, salt, and vinegar (about 1/4 cup salt and 1/4 cup vinegar to 1 gallon of water) overnight or for at least 3 hours in the fridge to help tenderize the meat and reduce gaminess.
Boil the Raccoon:
Place the raccoon in a large pot, cover with water or beer, add a good amount of salt, and boil for about 1.5 to 2 hours until the meat is tender.

Season:
After boiling, remove the raccoon from the pot, let it cool slightly, then season generously with salt, pepper, and your BBQ rub.
Grill or Smoke:
Heat your grill or smoker to a medium heat (around 300°F if using a smoker).
Place the raccoon on the grill or in the smoker. If you're using a grill, you might want to wrap it in foil for the first hour to keep it moist.
Cook for about 1 to 1.5 hours, basting occasionally with BBQ sauce. If smoking, you can go longer, up to 2.5 hours, or until the meat pulls easily from the bone.
Rest and Shred:
Let the raccoon rest for about 10 minutes after cooking. Then, shred the meat off the bones using forks or your hands. Discard any bones or fat.
Finish with Sauce:
Mix the shredded meat with more BBQ sauce to taste.

Serve:
Serve on buns for BBQ sandwiches or as is with your favorite sides like coleslaw, baked beans, or cornbread.

Note:
Cooking times can vary based on the size of the raccoon and your cooking method. The key is ensuring the meat is tender and falls off the bone.
Always cook raccoon to an internal temperature of at least 165°F for safety, especially due to potential parasites like trichinosis.