Begin by removing the skin of your salmon and slicing into 1.5-2” cubes. Next, wrap each salmon cube with ½ strip of bacon and secure with a toothpick. Coat the outside of the salmon in my Maple Bourbon Seasoning (or your favorite BBQ Rub) and set to the side until ready to use.

Preheat a grill to 350F for direct cooking. Add a cast iron skillet 2 minutes before to heat up.

Carefully add the bourbon to the skillet to simmer for 1 minute. Next, add the rest of the Maple Bourbon BBQ Sauce ingredients to the skillet and simmer over medium-low heat until thickened (about 10 minutes). Once done, pull off and keep warm.

Heat up your smoker to 250F for indirect cooking. Add some wood chips or wood chunks for added flavor if desired.

Add your salmon to the smoker to cook until about 145F internal (about 30-40 minutes). As the salmon cooks, baste the outside with BBQ Sauce every 10 minutes. Once the salmon is done, pull off and let rest for 5 minutes.

Finish the salmon with the jalapeno slices on top. Serve and enjoy!