Sizzle Like Starbucks: How to Make Double Smoked Bacon at Home!

Hey there, bacon lovers! Ever bitten into one of them Starbucks breakfast sandwiches and thought, “Man, this smoky, crispy bacon is outta this world!”? Well, I’m here to let ya in on a little secret: you can make that same double smoked bacon right in your own kitchen. No need to shell out bucks every mornin’ at the drive-thru. With a bit of patience and some simple tricks, we’re gonna turn your regular bacon into a gourmet treat that’ll have your taste buds dancin’. Let’s get into how to make Starbucks double smoked bacon and why it’s gonna change your breakfast game for good.

What’s So Dang Special About Double Smoked Bacon?

Before we jump into the nitty-gritty let’s chat about what makes this bacon so freakin’ amazing. Regular bacon? It’s cured and smoked once then sliced up for your pan. But double smoked bacon? Oh, honey, it’s on a whole ‘nother level. It gets smoked a second time, which cranks up the smoky flavor to eleven and gives it this deep, rich color. Plus, that extra smokin’ renders out more fat, makin’ it extra crispy. It’s the star of them Starbucks sandwiches, and trust me, once you try it, you ain’t goin’ back to plain ol’ bacon.

Why bother makin’ it at home? First off it’s cheaper than hittin’ up Starbucks every day. Second you control the flavor—want it smokier? Crispier? You got it. And third, it’s just plain fun to impress your crew with somethin’ this fancy. So, let’s roll up our sleeves and get smokin’!

What You’ll Need to Get Started

Don’t worry, you don’t need no fancy chef gear to pull this off. Here’s the basic rundown of what we’re workin’ with:

• Smoked Bacon Slices: Go for a quality pack—applewood or hickory smoked works best for that Starbucks vibe. I’m talkin’ thick-cut if you can snag it.
• Wood Chips: Pick apple, hickory, pecan, or mesquite for smokin’. Soak ‘em in water for about 30 minutes before you start so they smolder nice and slow.
• Smoker Box or Foil Pouch: If you got a smoker box, great. If not, we’ll make a pouch outta heavy-duty aluminum foil. Easy peasy.
• Grill or Smoker: Ideal for that authentic smoke, but don’t sweat if you ain’t got one—I’ll show ya an oven trick later.
• Baking Sheet and Wire Rack: For par-cookin’ the bacon. Line it with foil to save on cleanup.
• Tongs: For flippin’ and movin’ hot bacon without burnin’ your fingers.

Got all that? Cool, let’s move on to the magic.

Step-by-Step: Crafting Your Own Double Smoked Bacon

I’m gonna break this down real simple so even if you’ve never smoked a thing in your life, you’ll nail it. Here’s how we do it, step by step. And yeah, I’ve messed up a batch or two myself, so I’m throwin’ in what I learned to keep ya from makin’ the same dumb mistakes.

Step 1: Par-Cook the Bacon

First things first, we gotta partially cook the bacon before smokin’ it again. This gets some of the fat out and sets us up for that perfect caramelized finish.

• Preheat your oven to 400°F. Get it nice and hot.
• Lay your bacon slices in a single layer on a wire rack. Set that rack over a foil-lined baking sheet to catch the drippin’s.
• Pop it in the oven for 8-12 minutes. You want it just startin’ to crisp up, not fully cooked. Keep an eye on it—don’t let it go too far!
• Take it out and let it cool a bit. It’ll stiffen up as it sits, and that’s what we want.

Pro tip from my screw-up days: Don’t overcook it here. I left a batch in too long once, and it turned to charcoal during the smokin’. Keep it underdone for now.

Step 2: Prep Your Smoker Pouch

If you’ve got a smoker box, toss your soaked wood chips in there. If not, let’s make a pouch with foil. This is what’s gonna give us that smoky goodness.

• Grab a big sheet of heavy-duty foil. Dump about a cup of your soaked wood chips in the middle.
• Fold the edges up and over a few times to seal it tight. Then poke a handful of holes in the top with a skewer or fork so the smoke can sneak out.
• Set this bad boy aside for now—we’ll use it soon.

I’ve tried this with regular foil before, and it tore like paper. Go heavy-duty, trust me, or you’ll be pickin’ wood chips outta your grill.

Step 3: Smoke That Bacon Like a Pro

Now’s the fun part—smokin’ the bacon for that double smoked flavor. If you’ve got a grill or smoker, here’s how to set it up.

• Fire up your grill or smoker for low, indirect heat. Aim for 180-250°F. You don’t want direct flames hittin’ the bacon.
• Place your smoker pouch or box right by the heat source so it starts smolderin’ and pumpin’ out smoke.
• Lay your par-cooked bacon on the cool side of the grill, away from direct heat. Close the lid to trap that smoke.
• Let it smoke for 45-60 minutes. Flip the bacon halfway through so it gets even flavor. You’ll see it shrink a bit and turn a deep, dark color—that’s the magic happenin’.
• Pull it off when it looks done to your likin’. Some like it chewier, some want it crisp. Your call.

I remember the first time I did this, the smell had my neighbors peekin’ over the fence askin’ what I was cookin’. It’s that good, y’all.

Step 4: Cool It Down and Slice

Once it’s smoked to perfection, don’t just dig in yet. Gotta let it rest a sec.

• Move the bacon to a cuttin’ board and let it cool just enough to handle.
• Slice it into pieces if you want, or keep it whole for sandwiches.
• Dig in right away if you can’t resist, or stash it in the fridge for up to a week.

One time, I got impatient and burnt my dang fingers tryin’ to slice it too soon. Give it a minute, folks.

No Grill? No Problem—Oven Method

Now, if you’re sittin’ there thinkin’, “I ain’t got no grill or smoker, man,” don’t worry. We can still double smoke that bacon in your oven. It ain’t quite as legit, but it still packs a smoky punch.

• Start with the same par-cookin’ step as above—400°F for 8-12 minutes.
• Then, lower your oven to 275°F. Line a sheet pan with foil and set your smoker pouch on it.
• Lay the bacon slices around the pouch, not on top of it.
• Bake for 45-60 minutes, flippin’ halfway. It’ll darken and shrink just like on the grill.
• Cool and slice as usual.

I’ve done this on rainy days when I couldn’t fire up the grill, and while the smoke ain’t as intense, it still tastes way better than regular bacon. Worth a shot!

Quick Reference: Double Smoked Bacon Cheat Sheet

Here’s a lil’ table to keep things handy if you’re in a rush or just wanna glance at the basics while cookin’.

Save this somewhere, ‘cause I bet you’ll be makin’ this bacon on repeat.

Why Double Smokin’ Is Worth the Hassle

Alright, let’s be real for a sec. This ain’t as quick as fryin’ up some store-bought bacon in a skillet. So why go through all this trouble? I’ll tell ya why I keep doin’ it, and I reckon you’ll feel the same.

• Flavor That Slaps: That second smoke adds a depth you can’t get no other way. It’s like the difference between a cheap burger and a gourmet one.
• Control, Baby: You decide how smoky, how crispy. Starbucks can’t touch that kinda custom vibe.
• Braggin’ Rights: Tell your pals you made double smoked bacon from scratch, and watch their jaws drop. I’ve had friends beg me to make extra for ‘em.
• Saves Dough: Hittin’ up Starbucks daily adds up quick. A pack of bacon and some wood chips? Way cheaper in the long run.

I ain’t lyin’ when I say this has become my go-to for weekend breakfasts. It’s a lil’ work, sure, but the payoff? Worth every dang minute.

What to Do with Your Fancy Bacon

Now that you’ve got this killer double smoked bacon, don’t just slap it on a plate and call it a day. Let’s get creative with how we use it. Here are some ideas I’ve tried and loved:

• Starbucks-Style Sandwich: Layer it with a fried egg and some sharp cheddar on a buttery croissant. Toast it lightly to melt the cheese. Heaven, y’all.
• Breakfast Hash: Chop it up and toss it in a skillet with diced potatoes, onions, and peppers. Top with a sunny-side-up egg for extra yum.
• Bacon Burgers: Crumble some over a juicy cheeseburger for a smoky twist. I did this at a BBQ once, and folks wouldn’t shut up about it.
• Veggie Sidekick: Sprinkle bits over roasted Brussels sprouts or green beans. Sounds weird, but the smokiness pairs so good with greens.
• Pasta Power: Mix it into a creamy carbonara with chicken or just some spaghetti. That smoke flavor cuts through the richness like a dream.

I could go on forever, but you get the idea. This bacon ain’t just for breakfast—it’s a game-changer for pretty much any meal.

Storin’ Your Bacon for Later

One of the best things about makin’ a big batch of double smoked bacon is you can save it for later. I’m all about meal prep, ‘cause who’s got time to cook from scratch every day? Here’s how I keep mine fresh:

• Fridge It: Stick it in an airtight container or zip-top bag in the fridge. It’ll stay good for up to a week. I usually can’t resist eatin’ it sooner, though!
• Freeze It: For longer storage, wrap each piece in plastic wrap, then toss ‘em in a freezer-safe bag. It’ll last a couple months this way. Pull out what you need the night before and let it thaw in the fridge.
• Reheat Right: When you’re ready to eat, just warm it up in a skillet or microwave. Don’t overdo it, or it’ll get tough. I’ve learned the hard way to keep the heat low.

I’ve got a stash in my freezer right now, and it’s saved my butt on busy mornings. Just grab, heat, and go. Easy as that.

Troubleshootin’ Common Hiccups

Even with the best plans, stuff can go sideways. I’ve been there, so here’s how to fix some oopsies you might run into while makin’ your double smoked bacon.

• Too Smoky?: If the flavor’s overpowerin’, you might’ve smoked it too long or used too many wood chips. Next time, cut back to 30-40 minutes and use less chips. For now, pair it with somethin’ mild like eggs to balance it out.
• Not Smoky Enough?: Could be your wood chips weren’t soaked long enough, or your heat was too high, burnin’ ‘em out quick. Soak ‘em at least 30 minutes, and keep that grill temp low and steady.
• Bacon’s Too Tough?: Prob’ly overcooked it durin’ the par-cook or smokin’. Check it earlier next time. For now, chop it up for hash or soup where texture ain’t as big a deal.
• No Smoke from Pouch?: Make sure you poked enough holes in the foil, and that it’s close to the heat source. I forgot the holes once, and it was a total bust. Poke more if needed and crank the heat a tad.

Don’t stress if it ain’t perfect the first go. I botched my first couple tries somethin’ awful, but each batch got better. You’ll get the hang of it.

Why This Bacon’s Gotta Be Your Next Kitchen Project

I ain’t just blowin’ smoke here—pun intended. Makin’ double smoked bacon at home is one of them kitchen skills that’ll make you feel like a legit chef. It’s not just about savin’ a few bucks or skippin’ the Starbucks line. It’s about takin’ somethin’ ordinary and turnin’ it into extraordinary with your own two hands. Every time I fire up the grill for a batch, I get this lil’ rush of pride knowin’ I’m creatin’ somethin’ special.

Plus, think about the possibilities. Breakfast sandwiches that rival any coffee shop. Dinners that got that smoky edge nobody can quite figure out. Heck, even just snackin’ on a strip straight outta the fridge feels like a treat. I’ve started givin’ batches as gifts to family durin’ the holidays, and they lose their minds over it. You can’t buy that kinda reaction.

A Few Extra Tips from My Kitchen to Yours

Before I let ya go, here’s a couple more nuggets of wisdom I’ve picked up along the way. Might save you some headache down the road.

• Experiment with Woods: Don’t stick to just one type of wood chip. I tried mesquite once after usin’ hickory forever, and it gave the bacon this bold, almost spicy kick. Mix it up and see what you vibe with.
• Batch Size Matters: Don’t overcrowd your grill or oven. Smoke needs space to circulate. I learned this after stackin’ too much bacon on one tray—half of it barely got any flavor.
• Safety First: Smokin’ means heat and fumes, so keep your setup ventilated, especially if you’re doin’ the oven method. I had my kitchen smellin’ like a campfire for days ‘cause I forgot to crack a window. Don’t be me.
• Taste Test Often: Every bacon brand smokes different, so taste a piece after par-cookin’ to see if it needs more or less time in the smoke. I’ve had some cuts that were smokier outta the pack than I expected.

Armed with these, you’re more than ready to tackle this project. I’m rootin’ for ya to knock it outta the park.

Wrappin’ It Up with a Smoky Bow

So there ya have it, folks—everything you need to know about how to make Starbucks double smoked bacon right in your own home. From pickin’ the right bacon to smokin’ it to perfection, we’ve covered the whole dang process. Whether you’re rockin’ a grill, a smoker, or just your trusty oven, you’ve got the tools to pull off somethin’ truly delicious. And with all the ways to use it—sandwiches, hashes, burgers, you name it—this ain’t just a recipe, it’s a lifestyle upgrade.

I’m tellin’ ya, once you’ve had a bite of your own double smoked bacon, you’ll be hooked. It’s become a staple in my house, and I bet it’ll be one in yours too. So grab some bacon, fire up that grill, and let’s get smokin’. Drop a comment if you try it out—I wanna hear how it went, or if you’ve got your own twists to share. Here’s to breakfasts that taste like a million bucks, without spendin’ near that much. Cheers, y’all!

Double-smoked bacon is bacon that has been smoked twice, resulting in a more intense smoky flavor than traditionally smoked bacon.

The Starbucks Double Smoked Bacon, Cheddar & Egg Sandwich contains 21 grams of protein.