Go Back

The Candy Bacon

ForensicBBQ
Far and away the most requested. Syrupy and sugary... smoky and tasty. Get ya some!
5 from 1 vote
Print Recipe Pin Recipe

Ingredients
  

  • 1 Lb Bacon Smithfield Cherrywood
  • BBQ Rub
  • Maple Syrup
  • Brown Sugar

Instructions
 

Marinade (Optional, Preferred)

  • Take a long Tupperware container, put bacon strips on bottom. Brush with syrup, sprinkle with a little bit of BBQ rub. Repeat steps, stacking the bacon strips on one another. Put in fridge overnight or until ready to smoke.

Bacon Smoke

  • Preheat smoker to 225 with Apple/Cherry wood
  • Lay bacon out on frogmats or jerky racks and sprinkle some more BBQ rub and add some brown sugar to each.
  • Place into smoker for 1 hour.
  • Flip bacon, brush more syrup, add more brown sugar and smoke for another hour.
  • Remove from smoker, and eat!

Notes

I've made this many, many times.  I can't give you an exact ingredient amount for the rub/syrup/sugar.  I did find that:
Don't go overly heavy with the BBQ rub.  I used more when not marinaded
Smithfield's Cherrywood smoke is my preferred flavor/thickness
Make sure you have little clumps of brown sugar and that it's not too granular.  Makes for a better bite.
Eat when warm - nuke it in the microwave if you need to (if it even lasts that long when you pull it out of the smoker)