Rabbit low'n'slow from the kamado grill

Ingredients (serves 4):
- 1 whole rabbit (loosened, in legs, back, with ribs if necessary)
- 500 ml red wine
- 3 tbsp olive oil
- 2 cloves of garlic, crushed
- 1 tsp thyme (fresh or dried)
- 1 tsp rosemary, finely chopped
- 1 tsp coarse salt
- Freshly ground black pepper

1. marinade:
Put everything (wine, oil, spices, herbs, garlic) in a bowl with the rabbit parts and
Cover and marinate in the fridge for at least 4 hours, preferably overnight.

2nd setup on the grill:
Bring the MONOLITH to indirect setup at approx. 130 °C. Place cherry wood pellets or chunks in the smoker - this produces a mild, fruity smoke that perfectly enhances the aroma of the rabbit.

3. smoke:
Place the rabbit pieces on the grill (indirectly, i.e. not directly over the embers). Cook the back pieces for approx. 45-60 minutes and the legs for 2-2.5 hours until a core temperature of approx. 68-70 °C (back) or 78-80 °C (legs) is reached. Spray with a little marinade from time to time.