INstructions

1. Preheat smoker to 275 degrees

2. Soften cream cheese at room temperature for 30 minutes

3. In a bowl, mix the cream cheese with the Honky Tink seasoning and mix well to combine

4. Put the cream cheese mixture in a piping bag and cut the tip to 3/4” wide (A ziplock bag will do the trick as well) 

5. Take the pickles out of the brine. Use a spoon to scrape out the seeds, making a well down the middle of the pickle

6. Pat the pickles dry with a paper towel ( helps to make the next step MUCH easier)

7. Pipe the cream cheese mizture into the well of the pickle so that the cream cheese comes up over the top by about 1/4”

8. Spiral wrap each cream cheese filled pickle with a slice of bacon

9. Place the poppers on the smoke for 45-55 minutes or until the bacon starts to crisp

10. Rest 5 minutes before serving

    ENJOY!