- Preheat the Bronco Drum Smoker to 350°F.
- Remove salmon skin and slice into 1½ to 2-inch tubes.
- Coat salmon cubes with oil and season liberally with maple bacon seasoning.
HOT TIP To stay true to the recipe; you might want to try Derek Wolf’s Maple Bourbon Seasoning.
- Wrap each salmon cube with a half strip of bacon. Then, coat the outside with maple bourbon seasoning and set aside.
- Place a cast-iron skillet on the grates to heat for 2 minutes.
- While you wait, slice jalapeños into thin rounds.
- Add bourbon to the skillet and simmer for 1 minute. Then, add the ketchup, mustard, brown sugar and maple syrup. Whisk well and sit over medium-low heat for 10 minutes with the lid closed or until the sauce thickens.
- Remove the skillet from heat and keep the sauce warm.
- Cool smoker to 250°F for indirect cooking. Add wood chips or chunks for added flavour, if desired.
- Place salmon on the grates and cook until the internal temperature reaches 145°F, using an instant-read thermometer, about 30-40 minutes.
- Baste the outside with sauce every 10 minutes as the salmon cooks.
- When the salmon is done cooking, remove it from heat and let it rest for 5 minutes.
HOT TIP Giving your salmon the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and begins to fall.
- Garnish with jalapeños and plate.