Smoked Pickle Poppers

Tangy dill pickles hollowed out and packed with a creamy cheddar cheese filling, wrapped tight in bacon, dusted with your favorite BBQ rub, and smoked until the bacon is rendered and slightly crispy. The combination of the briny pickle, rich cheese filling, and smoky bacon is one of those flavor combinations that sounds unusual until the first bite — and then it makes complete sense. An easy, crowd-stopping appetizer that disappears fast every single time.

Instructions

1. 01

   Preheat your smoker to 350°F and allow it to fully come to temperature before adding the poppers.

2. 02

   Slice each dill pickle in half lengthwise. Using a spoon, scoop out a small portion of the center of each half to create a channel for the cheese filling. You don't need to hollow them out completely — just enough space to pack the filling in securely without it spilling over the sides.

3. 03

   In a bowl, combine the softened cream cheese, shredded cheddar, garlic powder, onion powder, and black pepper. Mix until smooth and fully combined. Softened cream cheese is key here — cold cream cheese will not mix smoothly and will leave lumps in the filling.

4. 04

   Spoon the cheese mixture into each pickle half, pressing it in firmly so it is well packed and level with the surface of the pickle. A tightly packed filling holds together better during the wrap and stays in place throughout the cook.

5. 05

   Wrap each stuffed pickle half tightly with a slice of bacon, starting at one end and spiraling the bacon down to the other. Tuck the ends underneath to secure everything in place. Depending on the size of your pickles you may need more than one slice per half to get full coverage.

6. 06

   Season each wrapped pickle popper lightly and evenly with your favorite BBQ rub over the bacon.

7. 07

   Place the poppers on the smoker and cook at 350°F for 35–40 minutes until the bacon is fully rendered and slightly crispy. Check them at the 25-minute mark as cook times can vary — you are looking for bacon that is deeply colored, rendered, and beginning to crisp at the edges rather than a specific time on the clock.

8. 08

   During the last 10 minutes of cooking, brush each popper with BBQ sauce if desired. Return to the smoker and allow the sauce to tighten into a sticky glaze before pulling them off.

9. 09

   Remove the poppers from the smoker and allow them to rest for 5–10 minutes before serving. The filling will be extremely hot straight off the smoker — the rest makes them safe to eat and gives the cheese time to set slightly so it stays in the pickle rather than running out on the first bite.