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These ingredients are poured into a large disposable foil pan, molasses drizzled over the top, and the remaining ½ lb. of bacon strips are cut in half and placed on top.
Set up the grill for indirect cooking (and a temp of around 250) and add some hickory chunks or chips and smoke ‘em for 4-5 hours rotating the pan hourly.
Add briquettes and wood every 45-60 minutes as needed.