Using toothpicks to secure the bacon is essential! It ensures your little smokies stay perfectly wrapped and don’t unravel in the oven, allowing for even cooking and beautiful presentation.

Bacon Thickness: While the recipe calls for cutting bacon into thirds, the thickness of your bacon strips can vary. If your bacon is particularly thin, you might need to adjust the cut slightly to ensure good coverage.

Toothpick Placement: Insert toothpicks firmly but not too deeply, just enough to hold the bacon in place without making it difficult to remove later.

Glaze Application: Apply the glaze evenly over each smokie. You can use a pastry brush for a light coating or a spoon for a more generous application, especially over the top and sides.

Crispiness Check: The sign of perfectly cooked bacon wrapped smokies is when the bacon is firm and crisp to the touch and the glaze is bubbly and deeply caramelized. If the glaze is browning too quickly, you can tent the baking sheet loosely with foil.

Cooling for Serving: While they are best served warm, allowing them to rest for a few minutes after coming out of the oven helps the glaze set slightly, making them easier to handle and less messy.