Corn on the cob wrapped in bacon then smoked until perfectly done. The corn is seasoned with Jeff's original rub for great flavor and the bacon adds more flavor and keeps the corn from drying out while still allowing smoke to penetrate.
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Author Jeff Phillips
Ingredients
Corn on the cobfresh is best but frozen works good too
Olive oil or butterspray oil works great
Jeff's original rub
Thin-sliced bacon1 slice per half ear of corn
Instructions
If the ears are not already cut in half, use a sharp knife to do that.
Apply oil or melted butter to the corn to help with seasoning to stick well.
Apply plenty of Jeff's original rub to the entire surface of the corn.
Stretch a slice of bacon until it's about 18-inches long.
Wrap the bacon around the corn starting at one end and finishing on the other end. It's okay if a few kernels are showing.
Setup your smoker for cooking at 275°F (135°C) using indirect heat. If your smoker uses a water pan, fill I up.
Place the bacon wrapped corn on the grate and let it smoke cook with plenty of hickory smoke for about 1 hour or until the bacon has a nice finish and the kernels of corn are soft when you press on them.