Smoked Stuffed Bacon Wrapped Pickles
Beef, Featured, Leftovers, New Recipes, Recipe, Side Dishes, Snacks

Bacon-Wrapped Dill Pickles

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This smoked bacon-wrapped dill pickles recipe is the cousin of the TX Twinkie. It’s juicier and brinier (not hotter) but has some fantastic flavors just try it! For this bacon-wrapped dill pickles recipe, I used the same mix that I used for the TX Twinkies, but you could substitute that mix with this one. 1/2 cup of shredded cheddar cheese and 2 tablespoons of Ranch Hidden Valley Packet.

Pro Tip – Don’t use the big Sour Dill Pickles; the sourness is too much for this recipe. Use the normal-sized regular Dill Pickles. They have the right amount of acid to go with the cheese mixture.

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Smoked Stuffed Bacon Wrapped Pickles

Stuffed Bacon Wrapped Pickles

  • Author: spinman
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Category: Appetizer
  • Method: Smoker
  • Cuisine: American


Pickles, cheese, bacon what else do you need?  


  • 6 Dill Pickles (large)
  • 8 ounces cream cheese
  • 1 cup smoked brisket (for this recipe I used leftovers from my last smoke)
  • 1 cups smoked pepper jack cheese
  • 12 slices bacon thick sliced


  1. Slice large dill pickles in half lengthwise. Scoop out middle of each pickle half. 
  2. Make the stuffing mixture using 1 cup of chopped brisket, 8 ounces of softened cream cheese, 2 cups of shredded pepper jack cheese. Mix well.
  3. Spoon cheese mixture into dill pickle halves. Do not overfill. Spooning enough to fill the insides is perfect. 
  4. Wrap each stuffed pickle with thick cut bacon. 
  5. Place directly on smoker grate and set temp to 350°. Bake for 30-40 minutes until you have the desired doneness with your bacon. 


For this recipe I used the same mix that I used for the TX Twinkies but you could remove the brisket and substitute the pepperjack cheese with 1/2 cup of shredded cheddar cheese and 2 tablespoons of Ranch Hidden Valley Packet.

Keywords: Dill Pickles, Bacon, Cheese, Smoked

One Comment

  1. I love pickles and bacon and now I love this!

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