Ingredients
Equipment
Method
Wrap & Season
- Preheat your smoker to 300-350°F. Applewood gives a sweeter profile, while hickory gives a deeper, stronger smoke.
- Cut the bacon into thirds. Wrap each Little Smokie tightly with a piece of bacon and secure with a toothpick. Place them on a wire rack set over a baking sheet, toothpicks facing up.
- Season evenly with Cajun seasoning. Sprinkle brown sugar over the top, followed by chili flakes. Drizzle honey evenly over everything so it melts into the bacon as it cooks.
Smoke & Serve
- Place on the smoker and cook for 30-45 minutes at 300-350°F, until the bacon is crisp, the sugar is caramelized, and the sausages are hot throughout.
- Pull off the smoker and immediately hit them with a final light drizzle of honey. Serve hot and sticky.
Notes
Dial the Temp: The higher end of the range (325-350°F) crisps the bacon faster. The lower end (300°F) renders slower and adds more smoke flavor.
Don't Overcrowd: Space the smokies on the rack so the bacon can crisp evenly on all sides. A wire rack lets the fat drip away and smoke reach every side.
Bacon Choice: Use standard-cut bacon, not thick-cut. It crisps within the 30-45 minute window. Thick-cut needs longer and can overdo the sausage.
Double the Honey: Drizzle honey before smoking so it caramelizes, then again right off the smoker for a fresh, sticky glaze.
Make-Ahead: Wrap and season a day ahead and refrigerate, then smoke fresh. Reheat leftovers in a hot oven or air fryer to re-crisp the bacon.