Go Back

Smoked Bacon Wrapped Hot Links - Memorial Day

Smoked bacon wrapped hot links, sausages, brats and hotdogs with a stick for holding them is a great addition to your Memorial Day celebrations.
Course Entree
Cuisine Hot Smoking
Prep Time 25 minutes
Cook Time 2 hours
Servings 10
Author Jeff Phillips


  • A good selection of hot links (, smoked sausage, brats, hotdogs, etc.)
  • Yellow mustard
  • Jeff's original rub recipe ((purchase recipes here))
  • Bacon (, original or thin sliced (thinner is better))
  • Jeff's barbecue sauce ((purchase recipes here))
  • Long wood skewers
  • A thermapen Mk4 or ThermoPop ((for ensuring the meat reaches a safe temperature of 160°F))


Step 1: Insert Handles (long wood skewer)

  • While holding the sausage, hot link, hotdog, etc., run the skewer lengthwise through the center stopping just before it comes out the other end.

Step 2: Roll in Rub

  • Put some mustard and rub into (2) separate plates
  • Roll the hot links in mustard
  • Now roll the hot links in the rub making sure to coat well.

Step 3: Wrap with Bacon

  • Lay a strip of bacon onto the work space then place the rub coated hot link perpendicular onto the bacon about 2 inches from one of the ends.
  • Flip the end of the bacon over the top of the hot link to get it started..
  • Roll the hot link to wrap the bacon around itself. Allow the bacon to overlap a bit with each round and keep it tight while it wraps.
  • Perform the same task on all of the hot links, sausages, brats, or hotdogs.

Step 4: Smoke for 2-3 hours

  • Setup your smoker for cooking with indirect heat at about 240°F for 2-3 hours. I used cherry wood for smoke which is really great on these but you can use your favorite wood or whatever smoking wood you have available.
  • Most things will be perfectly smoked in about 2 hours but we want the bacon to crisp up as well. Leaving it in the smoker for an extra hour will help or you can place them on a hot grill for a few minutes after a 2-hour smoking process.
  • About 30 minutes before they are finished, paint them generously with my barbecue sauce.
  • When the bacon is firm to crisp, remove the smoked bacon wrapped hot links from the smoker and serve immediately.