I've made these for snacks for the last 2 Thanksgivings...they don't last long enough to put them in a slow cooker! I used the pork cocktail weiners this year & they didn't dry out as much as the beef and had a better flavor. Also, upon suggestion of a review, I used center cut bacon...ensures more meat/less grease. I set the bacon in the freezer for about 10 minutes before starting, took out 3 slices at a time & left the rest in the freezer while working. Last year I used a baggie to put them in & let them sit in the brown sugar "sauce" all night, but the toothpicks poked holes in the baggie & made a mess, so this year I wrapped them all, put them in a small plastic storage container & put about half the sugar on top before I sealed it, letting the sugar/syrup drip down over the rest overnight. Since oven space is limited on Thanksgiving, I cooked these in the toaster oven! Wrap the drip pan in foil (learned this the hard way last year!) then lay out the smokies directly on the racks so they can drip down to the pan & don't sit in grease. After arranging them on the racks, I sprinkle them with the remainder of the sugar & pop them in the toaster oven. I set it for 350 bake & just watched to see when the bacon got done. I wrapped them all in foil to keep them warm, but like I said, they didn't last long enough to worry about keeping them warm! I think I'll make a double batch for Christmas!
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I've made these for snacks for the last 2 Thanksgivings...they don't last long enough to put...