Loading...
rabbit season (wabbit seasoned) Part II  - Album on Imgur
New post

rabbit season (wabbit seasoned) Part II 

by 6d

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.

TAKE ME UP

Embed Code

Use old embed code

Copy and paste the HTML below into your website:

Preview

  • #
  • #
  • #

Hide old embed code