Smoked bacon wrapped pickles
Smoked bacon wrapped pickles is a easy American recipe that serves 8. 150 calories per serving. Recipe by Burnt Pellet BBQ on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $16.32 total, $2.04 per serving
Ingredients
- 12 pieces Dill Pickles (small cornichons) (Whole, firm, and dry; pat dry with paper towels before wrapping)
- 12 slices Bacon (Thick‑cut bacon works best; cut each slice in half lengthwise)
- 2 tablespoons Barbecue Rub (Your favorite store‑bought or homemade rub; adds smoky flavor)
- 1/2 cup Mayonnaise (Full‑fat for best texture)
- 1/2 cup Sour Cream (Adds tanginess to the ranch)
- 1/4 cup Buttermilk (Thins the ranch to dip consistency)
- 1 teaspoon Dried Dill (Fresh flavor for ranch)
- 1/2 teaspoon Garlic Powder (Seasoning for ranch)
- 1/2 teaspoon Onion Powder (Seasoning for ranch)
- 1/4 teaspoon Salt (Seasoning for ranch)
- 1/4 teaspoon Black Pepper (Seasoning for ranch)
Instructions
Preheat Smoker
Set the pellet smoker to 350°F using indirect heat and load cherry wood pellets for a mild fruit smoke.
Time: PT10M
Temperature: 350°F
Prepare Pickles and Bacon
Pat the dill pickles dry, then wrap each pickle with half a slice of bacon (cut lengthwise). Secure each wrap with a toothpick.
Time: PT10M
Season with BBQ Rub
Sprinkle the wrapped pickles evenly with the barbecue rub, gently shaking off excess.
Time: PT2M
Smoke the Pickles
Arrange the bacon‑wrapped pickles on the smoker rack in a single layer. Smoke for about 30 minutes, or until the bacon is crispy and browned.
Time: PT30M
Temperature: 350°F
Make Homemade Ranch
While the pickles are smoking, combine mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and pepper in a mixing bowl. Whisk until smooth, then refrigerate until serving.
Time: PT10M
Finish and Serve
Remove the pickles from the smoker, let them rest 2 minutes, then serve on a platter with the chilled ranch dip. Provide extra toothpicks for guests.
Time: PT3M
Nutrition Facts
- Calories
- 150
- Protein
- 6 g
- Carbohydrates
- 4 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Not vegetarian, Contains pork, Contains dairy, Gluten‑free if rub is gluten‑free
Allergens: Pork, Dairy (mayonnaise, sour cream), Eggs (in mayonnaise)
Ingredient Substitutions
- Instead of Dill Pickles (small cornichons): Mini cucumber spears, Pickle chips
- Instead of Bacon: Pancetta strips, Turkey bacon (for lower fat)
- Instead of Barbecue Rub: Paprika and brown sugar mix, Cajun seasoning
- Instead of Mayonnaise: Greek yogurt (for lighter version)
- Instead of Sour Cream: Greek yogurt
- Instead of Buttermilk: Milk + 1 tsp lemon juice
- Instead of Dried Dill: Fresh dill, finely chopped
- Instead of Garlic Powder: Fresh minced garlic (use less)
- Instead of Onion Powder: Finely minced onion (use less)
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Pellet Smoker (Nomad or similar)
- Cherry Wood Pellets
- Meat Thermometer (optional)
- Tongs
- Toothpicks
- Mixing Bowl
- Whisk
- Measuring Spoons
- Cutting Board
- Knife
Critical Steps — Do Not Skip
- Preheat smoker to a stable 350°F before adding food
- Wrap each pickle tightly with bacon and secure with a toothpick
- Smoke until bacon reaches a crispy, golden‑brown stage (≈30 min)
Chef Tips from the Video
- Use thick‑cut bacon for a meatier bite and better flavor retention
- Choose dill pickles with a firm crunch for the best texture
- A light drizzle of honey on the rub adds a subtle sweet contrast to the smoky bacon.
Troubleshooting
Bacon isn’t crispy after 30 min.
Increase smoking time by 5‑10 minutes or raise temperature to 375°F for the final few minutes.
Pickles release too much liquid, making bacon soggy.
Pat the pickles thoroughly before wrapping and consider sprinkling a light dusting of flour on the bacon to absorb moisture.
Smoker temperature fluctuates.
Check pellet level, keep the lid closed, and use a reliable thermometer; add a few extra pellets if temperature drops.
Storage
Refrigerator: Store leftover pickles and ranch in airtight containers for up to 2 days.
Freezer: Not recommended; texture of bacon will degrade.
Room temperature: Do not leave at room temperature for more than 1 hour due to bacon safety.
Make-Ahead Tips
- Wrap the pickles and refrigerate (covered) up to 12 hours before smoking
- Prepare the ranch dip up to 2 days ahead; keep chilled
- If smoking multiple batches, keep the smoker at temperature between batches.
Frequently Asked Questions
What is the cultural significance and history of smoked bacon wrapped pickles in American BBQ cuisine?
Bacon‑wrapped pickles are a classic Southern bar snack that emerged from the tradition of combining salty, tangy pickles with the rich flavor of pork. Smoking them adds a modern BBQ twist, reflecting the American love for wood‑infused meats and finger‑food appetizers at gatherings.
What regional variations of bacon wrapped pickles exist within United States barbecue traditions?
In the Carolinas, they often use applewood and a mustard‑based glaze; in Texas, brisket‑style rubs are common. Some Midwest versions add a honey‑brown sugar coating for extra sweetness, while West Coast chefs may use smoked salmon instead of bacon for a lighter take.
How is smoked bacon wrapped pickle traditionally served in Southern gatherings?
They are typically presented on a platter with a creamy dip such as ranch or blue‑cheese dressing, accompanied by cold beers. The bite‑size pieces are meant to be eaten in one or two bites, making them perfect for cocktail hours and tailgate parties.
During which occasions are bacon wrapped pickles most commonly enjoyed in American culture?
They are popular at backyard barbecues, football tailgates, Super Bowl parties, and casual get‑togethers where finger foods are needed. Their smoky flavor also makes them a favorite at BBQ competitions and festivals.
What authentic ingredients are essential for traditional smoked bacon wrapped pickles versus acceptable substitutes?
Authentic recipes call for thick‑cut pork bacon, dill pickles (often cornichons), and a simple BBQ rub. Substitutes can include turkey bacon for a leaner option, mini cucumber spears instead of pickles, or a pre‑made seasoning blend if a custom rub isn’t available.
What other American BBQ dishes pair well with smoked bacon wrapped pickles?
They complement smoked ribs, pulled pork sandwiches, brisket, and classic sides like coleslaw, baked beans, and cornbread. The salty, tangy bite balances richer meats and adds contrast to sweet BBQ sauces.
What are the most common mistakes to avoid when making smoked bacon wrapped pickles?
Common errors include not drying the pickles, which leads to soggy bacon; wrapping the bacon too loosely so it slides off; and smoking at too low a temperature, resulting in limp bacon. Keep the smoker steady at 350°F and secure each wrap with a toothpick.
Why does this recipe use indirect smoking with cherry wood instead of direct grilling?
Indirect smoking provides gentle, even heat that cooks the bacon through without burning the delicate pickle inside. Cherry wood adds a mild, slightly sweet smoke that enhances the bacon without overpowering the pickle’s brine flavor.
Can I make smoked bacon wrapped pickles ahead of time and how should I store them?
Yes, you can wrap the pickles and refrigerate them up to 12 hours before smoking. After smoking, store any leftovers in an airtight container in the refrigerator for up to 2 days; reheat briefly in a hot oven if you want the bacon crisp again.
What texture and appearance should I look for when the smoked bacon wrapped pickles are done?
The bacon should be golden‑brown, slightly curled, and crisp to the touch while the pickle inside remains firm and bright green. If the bacon looks pale or soft, it needs a few more minutes of smoke.
What does the YouTube channel Burnt Pellet BBQ specialize in?
The YouTube channel Burnt Pellet BBQ focuses on pellet‑smoker techniques, wood‑infused recipes, and practical tips for backyard barbecue enthusiasts, covering everything from meats to creative side dishes and appetizers.
How does the YouTube channel Burnt Pellet BBQ's approach to American BBQ cooking differ from other BBQ channels?
Burnt Pellet BBQ emphasizes the science of pellet‑smoking, precise temperature control, and using a variety of wood flavors. Unlike many channels that rely on charcoal or gas, Burnt Pellet BBQ showcases the versatility of pellet smokers for both traditional and experimental dishes.
Last updated: August 30, 2026
