Not happy with bacon wrapped boneless chicken

[mightychurchill]

I tried some boneless chicken thighs wrapped in bacon. I used a thin bacon and was not happy with out come. The chicken itself is good but is it possible to get crispy bacon when smoking? I did a breakfast fatty couple weeks ago and had the same problem but I figured it was due to bacon thickness. I used charcoal with Apple chunks and stayed around 250 for most of the cook. Thanks in advance for any help

 

[pops6927]

To crisp bacon, just like chicken skin, you need a higher temp to do it. Think 'hot frying pan', 350° - 500°. Simply finish off on your hot grill for a few minutes!

 

[chilerelleno]

I get some pretty good bacon in the smoker/grill, I get what I call crisp.
But it is not crispy crunchy like well rendered bacon cooked in a frying pan.
But it has a crisp break when bit or otherwise broken, not a rubbery has to be cut or torn texture.

I get this with higher temp and time, it has to be hot to render the fat.
In the smoker 275° is probably the minimum, with 300°-350° being better.
And keep the humidity down, no water tray.
The grill is easier with direct heat, but still can't get that pan fried crispy crunchy.

 

[b-one]

You can also finish in a hot oven or broiler.

 

[mightychurchill]

Thanks for y'alls input, I'll try going hotter next time I wrap something in bacon. As per suggestions I did put under broiler which helped. Only 4 time using smoker so I'm still working things out. Trying a pork lion tomorrow weather permitting with hurricane. But no bacon for this

 

[SmokinAl]

Get the thinnest bacon you can buy & then stretch it when you wrap it.

You can also par cook it a little before wrapping it.

Or as Pop says just finish it on a hot grill.

Al