Smoked bbq bacon wrapped rabbit
Lauren Maxwell @MaxwellMomma
Cooking Instructions
- 1
Brine for 24 hours in fridge. Brine should consist of 1/2 gallon water, 1/4 cup salt, 1/3 cup brown sugar
- 2
Remove rabbit from brine, rinse and pat dry with paper towels
- 3
Heat smoker to 225 degrees
- 4
Rub meat down with desired amount of bbq sauce
- 5
Wrap bacon in circular motion around meat. Use toothpicks to hold into place as needed
- 6
Add wood chips to smoker ever 30-45 minutes. Cook meat for approx 2 hours or until internal temperature reaches 165 degrees
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