Barbecued whole rabbit (heritage American Blue Rabbit), approximately 3.25 lbs.
Smoked on applewood. Brined 8 hours in basic saltwater brine. Dry rub is paprika, cayenne, garlic, onion, black pepper, salt, cumin and just a touch of dark brown sugar to help it stick.
Paired with butter, garlic and parsley roasted baby red potatoes and bacon wrapped asparagus.
![PXL_20230720_232515840.jpg PXL_20230720_232515840.jpg](https://pipesmagazine.com/forums/data/attachments/234/234596-cc1b31fa12e57a3ad688756bc4cfc27d.jpg)
![PXL_20230720_233459012.jpg PXL_20230720_233459012.jpg](https://pipesmagazine.com/forums/data/attachments/234/234597-b897e8d2a41e01080020cc35461bf60d.jpg)
Smoked on applewood. Brined 8 hours in basic saltwater brine. Dry rub is paprika, cayenne, garlic, onion, black pepper, salt, cumin and just a touch of dark brown sugar to help it stick.
Paired with butter, garlic and parsley roasted baby red potatoes and bacon wrapped asparagus.
![PXL_20230720_232515840.jpg PXL_20230720_232515840.jpg](https://pipesmagazine.com/forums/data/attachments/234/234596-cc1b31fa12e57a3ad688756bc4cfc27d.jpg)
![PXL_20230720_233459012.jpg PXL_20230720_233459012.jpg](https://pipesmagazine.com/forums/data/attachments/234/234597-b897e8d2a41e01080020cc35461bf60d.jpg)