Bacon Wrapped Pickles
Bacon Wrapped Pickles is a easy American recipe that serves 4. 55 calories per serving. Recipe by Wishing Well BBQ on YouTube.
Prep: 18 min | Cook: 55 min | Total: 1 hr 23 min
Cost: $14.84 total, $3.71 per serving
Ingredients
- 12 slices Bacon (regular cut, not thick cut)
- 12 spears Pickle Spears (any dill or flavored pickles, pat dry)
- 2 tablespoons Barbecue Dry Rub (Wishing Well Barbecue competition style rub)
- 12 pieces Toothpicks (wooden, for securing bacon)
- 2 tablespoons Ranch Dressing (optional for dipping, store‑bought)
Instructions
Gather Ingredients and Equipment
Lay out bacon, pickle spears, BBQ rub, toothpicks, and a small bowl. Have your smoker, charcoal, wood, cooling rack, and tongs ready.
Time: PT5M
Preheat Smoker
Fill the smoker with lump charcoal and add hickory wood chunks. Light the charcoal and bring the smoker temperature to 300°F.
Time: PT10M
Temperature: 300°F
Wrap Pickle Spears
Lay a slice of bacon flat, place a pickle spear at one end, roll tightly, and secure with a toothpick. Repeat for all spears.
Time: PT8M
Season with Rub
Arrange the wrapped spears on a cooling rack. Sprinkle the BBQ dry rub evenly over all sides, then gently flip to coat the other side.
Time: PT3M
Smoke the Spears
Place the cooling rack into the preheated smoker. Smoke for 45 minutes, flipping the spears halfway through (after ~22 minutes) and re‑applying a pinch of rub if desired.
Time: PT45M
Temperature: 300°F
Rest and Remove Toothpicks
Remove the spears from the smoker, let them rest for 2 minutes, then pull out the toothpicks.
Time: PT2M
Serve
Arrange the bacon‑wrapped pickle spears on a serving plate and offer ranch dressing on the side for dipping.
Time: PT2M
Nutrition Facts
- Calories
- 55
- Protein
- 3g
- Carbohydrates
- 1g
- Fat
- 4g
- Fiber
- 0.5g
Dietary info: gluten-free (if rub is gluten‑free), nut‑free, low‑carb, high‑protein
Allergens: pork, dairy
Ingredient Substitutions
- Instead of Bacon: thick cut bacon (use fewer slices), turkey bacon
- Instead of Pickle Spears: gherkin spears, pickled cucumbers
- Instead of Barbecue Dry Rub: any BBQ rub
- Instead of Toothpicks: metal cocktail picks
- Instead of Ranch Dressing: blue cheese dip, yogurt dip
Equipment Needed
- Offset Smoker
- Lump Charcoal
- Hickory Wood Chunks
- Cooling Rack
- Toothpicks
- Tongs
- Heat‑Resistant Gloves (optional)
- Meat Thermometer (optional)
- Cutting Board
- Knife
- Small Bowl
- Serving Plate
Critical Steps — Do Not Skip
- Wrapping the pickle spear tightly with bacon and securing with a toothpick.
- Maintaining smoker temperature at 300°F for consistent cooking.
- Flipping the spears halfway through smoking to ensure even crispness.
Chef Tips from the Video
- Use a thin‑cut bacon for a quicker crisp and less shrinkage.
- Add a dash of smoked paprika to the rub for extra depth.
- Serve with a drizzle of honey mustard for a sweet‑savory contrast.
Troubleshooting
Bacon is too chewy or not crisp enough.
Increase smoking time by 5‑10 minutes or raise temperature slightly to 325°F, checking frequently to avoid burning.
Pickle spears become soggy.
Pat the spears dry thoroughly before wrapping and avoid over‑wrapping the bacon, which can trap moisture.
Rub burns on the bacon.
Apply a light dusting of rub and monitor the smoker temperature; reduce heat or add a drip pan to catch excess fat.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a 350°F oven for 5‑7 minutes.
Freezer: Wrap individually in foil and freeze up to 1 month. Thaw in the refrigerator before reheating.
Room temperature: Not recommended; bacon can spoil quickly at room temperature.
Make-Ahead Tips
- Wrap and secure the spears, then refrigerate up to 12 hours before smoking.
- Apply the rub, cover, and keep refrigerated; bring to room temperature before placing in the smoker.
Frequently Asked Questions
What is the cultural significance and history of bacon wrapped pickle spears in American barbecue cuisine?
Bacon‑wrapped foods are a staple of American BBQ culture, showcasing the love of smoky, salty flavors. Combining pickles with bacon adds a tangy crunch that reflects the Southern tradition of balancing sweet, sour, and savory in snack foods.
What regional variations of bacon wrapped pickles exist in the United States?
In the Midwest, people often use dill spears and a sweet brown‑sugar rub, while in the South, spicy jalapeño‑infused pickles and a Cajun‑style rub are popular. Some Texas pitmasters add a thin layer of cheese before wrapping.
How are bacon wrapped pickle spears traditionally served at Southern BBQ gatherings?
They are typically presented on a platter with a side of ranch or blue‑cheese dip, eaten as a finger food while guests wait for the main meats. They’re often enjoyed with cold beer as a palate‑cleansing bite.
What occasions or celebrations are bacon wrapped pickle spears associated with in American BBQ culture?
These spears are a favorite at tailgate parties, Fourth of July cook‑outs, and casual game‑day gatherings because they’re quick to make, easy to eat, and pair well with drinks.
What authentic ingredients are essential for traditional bacon wrapped pickle spears versus acceptable substitutes?
Traditional recipes call for regular‑cut pork bacon, dill pickle spears, and a classic BBQ dry rub. Substitutes can include turkey bacon, gherkin spears, or any homemade rub that mimics the sweet‑smoky profile.
What are the most common mistakes to avoid when making bacon wrapped pickle spears?
Common errors include wrapping the bacon too loosely, which lets it slip off, and using thick‑cut bacon that can become overly chewy. Also, neglecting to pat the pickles dry leads to soggy bacon.
Why does this recipe use a smoker at 300°F instead of a higher temperature for the bacon wrapped pickle spears?
A moderate 300°F allows the bacon to render slowly, becoming crisp without burning while giving the pickles time to stay crunchy. Higher heat would crisp the bacon too fast and could cause the pickle to release excess moisture.
Can I make bacon wrapped pickle spears ahead of time and how should I store them before cooking?
Yes, you can wrap and secure the spears, then refrigerate them in an airtight container for up to 12 hours. Keep the rub applied and bring them to room temperature before placing them in the smoker.
What does the YouTube channel Wishing Well BBQ specialize in?
The YouTube channel Wishing Well BBQ, hosted by Dustin Wells, specializes in competition‑style barbecue techniques, smoker tips, and creative BBQ appetizers and sides that showcase bold flavors and wood‑smoked finishes.
How does the YouTube channel Wishing Well BBQ's approach to American barbecue differ from other BBQ channels?
Wishing Well BBQ focuses on competition‑grade rubs, precise temperature control, and innovative snack ideas like bacon‑wrapped pickles, whereas many other channels emphasize traditional low‑and‑slow meat cuts or backyard grilling basics.
Last updated: August 30, 2026
