Smoked Bacon Wrapped Pickles on the Pit Boss Pro Series V2
Smoked Bacon Wrapped Pickles on the Pit Boss Pro Series V2 is a easy American recipe that serves 8. 120 calories per serving. Recipe by American Smoke on YouTube.
Prep: 15 min | Cook: 1 hr 10 min | Total: 1 hr 40 min
Cost: $16.46 total, $2.06 per serving
Ingredients
- 6 pieces Kosher Dill Pickles (whole) (large, 16‑oz jars, halved lengthwise)
- 12 slices Thin Sliced Bacon (thick‑cut bacon sliced thin; keep strips long for wrapping)
- 2 tablespoons Rib Masters BBQ Rub (store‑bought sweet‑savory rub; optional sugar content helps caramelize)
Instructions
Halve the Pickles
Using a sharp chef's knife, cut each whole dill pickle lengthwise into two equal halves, keeping the halves intact.
Time: PT5M
Prepare the Bacon
Separate the bacon slices and cut each slice in half lengthwise so you have long, thin strips for wrapping.
Time: PT3M
Wrap the Pickles
Lay a half‑pickle on a bacon strip, roll it into a tight spiral, and press the seam side down so the bacon adheres to itself.
Time: PT5M
Season the Wraps
Sprinkle a light coating of Rib Masters BBQ rub over the bacon‑wrapped pickles, covering only the outer side.
Time: PT2M
Preheat the Smoker
Set the smoker to 225°F and allow it to come to temperature before adding the pickles.
Time: PT10M
Temperature: 225°F
Arrange on the Smoker
Place the wrapped pickles on the smoker rack with the folded side down, spacing them evenly.
Time: PT2M
Temperature: 225°F
Smoke the Pickles
Smoke for about 1 hour, or until the bacon is crisp and the rub has caramelized.
Time: PT1H
Temperature: 225°F
Rest and Serve
Remove the pickles from the smoker, let them rest for 5 minutes, then serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 6g
- Carbohydrates
- 3g
- Fat
- 9g
- Fiber
- 0g
Dietary info: Contains meat, Not vegetarian, Gluten‑Free if using gluten‑free rub
Allergens: Pork, Potential gluten (if rub contains wheat)
Ingredient Substitutions
- Instead of Kosher Dill Pickles (whole): regular dill pickles, Heinz Sweet & Spicy Pickles
- Instead of Thin Sliced Bacon: turkey bacon, pancetta strips
- Instead of Rib Masters BBQ Rub: any BBQ rub, homemade brown sugar rub
Equipment Needed
- Smoker
- Cutting Board
- Chef's Knife
- Tongs
- Small Bowl
- Spoon
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Wrap the pickles tightly so the bacon seals the brine inside
- Season only the outer side to avoid soggy rub
- Smoke at a steady 225°F for a full hour for proper caramelization
Chef Tips from the Video
- Use thin‑cut bacon for a crisp bite without overwhelming the pickle
- A light dusting of brown sugar in the rub adds extra caramelization
- If you don’t have a smoker, use an oven at 225°F with a pan of water and a few wood chips on a foil packet for smoke.
Troubleshooting
Bacon is soggy after smoking
Make sure the bacon strips are thin and wrapped tightly; increase smoking time by 10‑15 minutes for extra crispness.
Pickle brine leaks into the smoker
Wrap the pickle tightly and place the folded side down; you can also add a small dab of mustard to help seal.
Rub burns or turns black
Sprinkle the rub lightly and keep the smoker temperature steady at 225°F; if the smoke is too intense, open the vent slightly.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat in the smoker or oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Wrap and season the pickles up to 12 hours ahead; keep refrigerated uncovered on a rack
- You can pre‑heat the smoker while the pickles rest.
Frequently Asked Questions
What is the cultural significance and history of bacon wrapped smoked pickles in American tailgate cuisine?
Bacon‑wrapped smoked pickles have become a popular bar‑food staple in the United States, especially at football tailgates and backyard gatherings. The combination of salty bacon, tangy dill and smoky flavor reflects classic American BBQ traditions that celebrate bold, handheld snacks.
What regional variations of bacon wrapped smoked pickles exist within American cuisine?
In the Southern United States, cooks often add a honey‑brown sugar glaze, while in the Midwest you’ll find a heavier dusting of coarse black pepper. Some West Coast versions use applewood smoke and a citrus‑infused rub for a brighter flavor.
How are bacon wrapped smoked pickles traditionally served in American tailgate settings?
They are usually served warm on a platter, sometimes with a side of ranch or blue‑cheese dip. Guests often eat them straight from the smoker or keep them warm in a low‑heat oven while the game continues.
What occasions or celebrations are bacon wrapped smoked pickles traditionally associated with in American culture?
They are a go‑to snack for football games, baseball tailgates, Fourth of July barbecues, and casual backyard parties where finger foods are preferred.
How does bacon wrapped smoked pickles fit into the broader American BBQ cuisine tradition?
The dish embodies the American love of smoke‑infused meats and the practice of wrapping vegetables or fruits in bacon for added richness, a technique seen in dishes like bacon‑wrapped dates and jalapeño poppers.
What are the authentic traditional ingredients for bacon wrapped smoked pickles versus acceptable substitutes?
Traditionally the recipe uses kosher dill pickles, thin‑cut pork bacon, and a sweet‑savory BBQ rub. Acceptable substitutes include regular dill pickles, turkey bacon, or any all‑purpose BBQ seasoning you prefer.
What other American BBQ dishes pair well with bacon wrapped smoked pickles?
They pair nicely with smoked wings, pulled pork sliders, grilled bratwurst, and a cold craft beer. A side of coleslaw or baked beans also complements the salty‑sweet flavor profile.
What makes bacon wrapped smoked pickles special or unique in American snack cuisine?
The contrast of crunchy, tangy pickle inside a crisp, smoky bacon shell creates a textural surprise that’s both salty and slightly sweet, making it a memorable bite that stands out among typical bar snacks.
How has the bacon wrapped smoked pickle evolved over time in American food culture?
Originally a home‑cooking experiment, the snack gained popularity on social media platforms like TikTok and Instagram. Today, many pitmasters have refined the technique with specific rubs and precise smoking temperatures for consistent results.
What are common misconceptions about bacon wrapped smoked pickles?
Many think the pickles become soggy, but when wrapped tightly and smoked at a low temperature, the bacon seals in the brine, keeping the interior crisp. Another myth is that they require a complex setup; a simple smoker or even an oven works fine.
What are the most common mistakes to avoid when making bacon wrapped smoked pickles?
Avoid using thick‑cut bacon that won’t crisp, don’t over‑season the rub (it can burn), and make sure the smoker stays at a steady 225°F. Also, wrap the pickle tightly to prevent brine leakage.
Why does this bacon wrapped smoked pickle recipe use a low smoking temperature of 225°F instead of a higher heat?
A low temperature allows the bacon to render slowly, becoming crisp without burning, while the pickle gently heats and the rub caramelizes evenly. Higher heat would crisp the bacon too fast and could cause the pickle to burst.
Can I make bacon wrapped smoked pickles ahead of time and how should I store them?
Yes, you can wrap and season them up to 12 hours ahead, then refrigerate uncovered on a rack. Smoke them when ready, or freeze the wrapped pickles for up to two months and smoke directly from frozen.
What does the YouTube channel American Smoke specialize in?
The YouTube channel American Smoke specializes in backyard smoking techniques, BBQ recipes, and tips for using smokers to create flavorful meat and snack dishes for casual gatherings and competitions.
How does the YouTube channel American Smoke's approach to BBQ cooking differ from other American BBQ channels?
American Smoke focuses on practical, low‑tech setups and emphasizes step‑by‑step guidance for beginners, often using everyday ingredients like pickles and bacon, whereas many other channels showcase high‑end equipment and elaborate meat cuts.
Last updated: August 30, 2026
