Wrap each sausage tightly with a half-slice of bacon, securing the end with a toothpick if needed. Arrange wrapped smokies on a smoker-safe rack or grill grate.
Set your smoker to 250°F. Use a mild wood like apple or cherry for subtle smoke flavor that won't overpower the bacon and sausage.
In a small bowl, whisk together bourbon, brown sugar, Dijon mustard, apple cider vinegar, black pepper, and smoked paprika until sugar dissolves.
Place the smokies on the smoker for 60 minutes at 250°F, allowing the bacon to render and the sausage to warm through and absorb smoke flavor.
After 60 minutes, brush the smokies generously with the bourbon glaze on all sides. Return them to the smoker for 20 minutes.
Brush again with glaze and smoke for a final 10 minutes until the bacon is crispy and caramelized and the glaze has set (internal temp of sausage should reach 160°F).
Remove from smoker and let rest for 5 minutes before serving. Drizzle with any remaining warm glaze.
Keep Bacon from Burning
Start your smokies at a moderate 250°F so the bacon renders slowly without charring. If your bacon appears to be darkening too quickly after glazing, drop the smoker temp to 225°F for the final stages. The key is crispy, not burnt—the glaze will caramelize as it cools.
FAQ
Can I make smoked bacon-wrapped smokies ahead of time?
Yes. Wrap the sausages in bacon and refrigerate up to 24 hours before smoking. You can also smoke them fully, cool, and reheat gently on a warming rack at 200°F for 15–20 minutes before serving. They're also excellent at room temperature as a cold appetizer.