After seasoned with half garlic honey rub, and half Brown sugar Bourbon rub, it sat for 16 hours, wrapped in bacon. I used only about 1/3 cup of Apple wood Chips for the smoking, a very mild smoke flavor. And i didn't do more than the wood you see in the tray. i was afraid of oversmoking the rabbit.
The plan was, 2 hours at 200°F or until the meat hits 160°F. It took about 4 hours. I had the internal meat probe inserted, and it took about 3 hours just to get it to 130°F. Maybe its because its an electric smoker?It did go straight from the fridge, to the smoker.Maybe next time i'll set the temp to 225°F, and set the meat out in room temp for an hour before.
right before bringing it inside.
This thing was Awesome!! I liked both rubs, but the Brown Sugar Bourbon was definitely the winner. It made the rabbit taste delicious. I was surprised how good it was.
had some of the darker bacon, and the wife really liked the rabbit, too! The applewood was perfect, gave the meat a kiss of sweet smoke. I ate like a savage, picking around the bones, can't wait to do it again.