Hickory-Smoked Bacon-Wrapped Dove Breast
Prepare a 225°F indirect fire in a smoker or grill. Add 3 to 4 water-soaked chunks of hickory wood to the fire.
Sprinkle the dove breasts with smoked hickory salt. Wrap each breast half with ⅓ strip of bacon. Secure with a toothpick.
Melt butter in a saucepan and stir in soy sauce. Brush mixture over dove breasts and place in the smoker. Smoke for about 1 to 2 hours, basting with butter mixture every 30 minutes.