Ingredients
Method
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)