First smoke on this work of art. I finally got the time to unpack my KBQ, what a machine!
Having an over abundance of rabbit this was my first smoke on the KBQ. We took 4 twelve week old rabbits and gave them a dry rub of 50/50 kosher salt and raw sugar then vacuum packed them for 24 hours in the refrigerator. Took them out and put them in the KBQ with apple wood at about 200 degrees for 3 hours, set for over smoke. Internal temperature was 150-155 when I pulled them. Had a nice firm exterior and moist interior. The legs and thighs were perfect but the loin was a little mushy but still good. The temperature was taken in the plenum of the control box.
The plan is to bone out the other 3 rabbits and use them in pasta and paella in the coming weeks.
I'm really looking forward to smoking up some of the meat we have in the freezer but the rabbit is a low risk way to start this adventure.
Do any of you have any suggestions?
Thanks - Toby
Having an over abundance of rabbit this was my first smoke on the KBQ. We took 4 twelve week old rabbits and gave them a dry rub of 50/50 kosher salt and raw sugar then vacuum packed them for 24 hours in the refrigerator. Took them out and put them in the KBQ with apple wood at about 200 degrees for 3 hours, set for over smoke. Internal temperature was 150-155 when I pulled them. Had a nice firm exterior and moist interior. The legs and thighs were perfect but the loin was a little mushy but still good. The temperature was taken in the plenum of the control box.
The plan is to bone out the other 3 rabbits and use them in pasta and paella in the coming weeks.
I'm really looking forward to smoking up some of the meat we have in the freezer but the rabbit is a low risk way to start this adventure.
Do any of you have any suggestions?
Thanks - Toby
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