Smoked Candied Bacon

January 29, 2019

Smoked Candied Bacon takes the best food of all time (bacon) and makes it BETTER with a sweet coating of maple syrup, brown sugar, and my famous sweet rub seasoning.

smoked candied bacon

How to Make Smoked Candied Bacon

The key to the best candied bacon is the type of bacon that you start with. I highly recommend using a thick cut of bacon as your base. You can choose peppered or maple bacon if you like, but I prefer to create my own seasoning profile so I always go with a classic apple or hickory smoked bacon.

Place your bacon strips in a single layer on an elevated flat rack (like this one) over a cookie sheet lined with foil. Elevating your bacon allows the fat to render and fall away from the bacon so it won’t be overly saturated and the bacon won’t burn onto the foil with all of the caramelizing sugars.

Maple syrup acts as both a flavor element and a binder. I brush it on my bacon liberally before applying brown sugar and a healthy shake of my signature Sweet Rub (you can make your own or buy a bottle in our store). The sweet rub will add layers of classic BBQ flavor like smoked paprika, garlic powder, and more. Not enough to make the bacon too spicy or savory, just enough to keep the flavor interesting.

I cook my candied bacon at 275 degrees F in my smoker. My favorite wood to use is a classic with bacon, apple wood! Hickory, cherry, maple, or pecan woods also work great for this recipe. Smoke and slowly cook the bacon until all of the sugar is melted around the bacon and the edges have started to wrinkle. Flip the bacon over on the rack and brush on another layer of syrup and sprinkle with more brown sugar and sweet rub. Continue cooking to your desired crispiness. It takes about 25-30 minutes total.

How to make candied bacon

Can I Make Candied Bacon in the Oven?

Absolutely! This recipe is for smoked candied bacon, but to make classic candied bacon in your oven you will simply follow the same time and temperature guidelines in the recipe below. Most smokers circulate heat similar to ovens and so the cooking process is similar. Of course, just like every grill, each oven can cook at slightly different speeds, so keep an eye on your bacon to prevent any burning.

Candied Bacon Recipe

smoked candied bacon wrapped in butcher paper

Smoked Candied Bacon

Smoked Candied Bacon takes the best food of all time (bacon) and makes it BETTER with a sweet coating of maple syrup, brown sugar, and my famous sweet rub seasoning.
5 from 1 vote
Prep Time : 10 mins
Cook Time : 30 mins
Total Time : 40 mins
Servings : 6 people
Calories : 421kcal



  • 12 slices thick cut bacon
  • 1/2 cup brown sugar
  • 4 Tablespoons maple syrup
  • 2 Tablespoons Sweet Rub


  • Preheat your smoker to 275 degrees F.
  • Cover a baking sheet with aluminum foil. Place a flat cooking rack on top of the baking sheet and lay the bacon down in a single layer on the rack.
  • Brush the top side of the bacon with maple syrup, then sprinkle each piece with some of the brown sugar and the sweet rub.
  • Place the baking sheet in the smoker and close the lid. Smoke for 12-15 minutes or until the fat has started to render, the sugar has mostly melted, and the edges have started to wrinkle.
  • Flip the bacon over and brush the top with maple syrup, and sprinkle with the remaining brown sugar and sweet rub.
  • Close the lid and smoke for an additional 12-15 minutes or until the bacon is cooked to your liking.
  • Serve warm and enjoy!


Calories: 421kcal | Carbohydrates: 31g | Protein: 9g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 484mg | Potassium: 230mg | Sugar: 25g | Vitamin A: 155IU | Vitamin C: 0.6mg | Calcium: 82mg | Iron: 2.2mg
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21 thoughts on “Smoked Candied Bacon

          1. Great rub always look at the first ingredient listed, that’s the primary base. In to many rubs Salt is number one. In this rub it’s brown sugar, I love it.
            I got lazy and bought mine at “BBQ Pitstop” in Lehi. It must be popular, mine was the last bottle on the shelf.
            If you ever get by Lehi Utah, stop by the store, it’s a wonder land of rubs and sauces

  1. Kinda curious what I am in error on in attempting this recipe. Following all directions (thick cut bacon, smoker temp, etc.) but it seems to be taking at least double the given time to get the bacon in any way crispy. I didn’t use the foil on the baking sheet as it isn’t that big of a deal to clean an 8×12 cookie sheet. The flavor is outstanding, but would be nice to get a batch done in the listed 25-30 minutes. Any advice you are able to offer is very much appreciated.

      1. I had to pump my Yoder up to 325 to get done by party time. Still come out super. I used thick cut maple bacon and real maple syrup.

  2. Love the recipe. I have modified it a bit and have combined wet and dry ingredients into a paste and put into a squirt bottle. Is there a reason to have dry ingredients on top before going in the smoker?

  3. I’m cooking this now and also finding it is taking twice as long. It is moving along quicker now that I put the rack directly on the grate and off the cookie sheet. Can’t wait to try it. Thanks for the recipe!

  4. Just made my first batch.

    I never want “regular” bacon again

    This smoked bacon on a BLT with freshly toasted sourdough bread was of the charts. Your recipes are always amazing and full of flavour. Keep up the awesomeness and I’ll start posting more.

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