Hickory Smoked Bacon Recipe

Time1h 30m

Serves4

Make Hickory Smoked Bacon Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Bacon
Lay the thick-cut bacon strips on a large plate or baking sheet, ensuring they do not overlap.
2
Season the Bacon
In a small bowl, mix together brown sugar, black pepper, smoked paprika, garlic powder, onion powder, and salt. Sprinkle the mixture evenly over both sides of the bacon strips.
3
Soak the Wood Chips
Place the hickory wood chips in a bowl of water and let them soak for at least 30 minutes. This will help create smoke when they are placed on the grill.
4
Prepare the Grill
Preheat your grill to medium heat (around 300°F or 150°C). If using a charcoal grill, set it up for indirect grilling.
5
Add Wood Chips to the Grill
Drain the soaked hickory wood chips and wrap them in aluminum foil, creating a pouch. Poke several holes in the pouch to allow smoke to escape. Place the pouch on the grill over the heat source.
6
Smoke the Bacon
Place the seasoned bacon strips on the grill grates opposite the heat source. Close the lid and allow the bacon to smoke for about 1 hour, turning halfway through for even cooking.
7
Check for Doneness
The bacon is done when it reaches your desired level of crispiness. Use a meat thermometer if necessary; it should reach an internal temperature of at least 145°F (63°C).
8
Remove and Serve
Carefully remove the bacon from the grill and place it on a paper towel-lined plate to drain excess grease. Let it cool slightly before serving.