Prepared in a pellet smoker for a subtle wood-fired aroma that complements the toasted nuts.
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Preheat your pellet smoker to 325°F (163°C) using oak or pecan wood pellets for the best flavor profile.
In a large mixing bowl, whisk together the melted butter, beaten eggs, dark corn syrup, granulated sugar, and brown sugar until smooth.
Stir in the bourbon, vanilla extract, and salt, ensuring the alcohol is fully incorporated into the syrup base.
Arrange the pecan halves evenly across the bottom of the unbaked pie crust.
Slowly pour the liquid mixture over the pecans; the nuts will naturally float to the top to create a toasted crust.
Place the pie directly on the smoker grate and close the lid, smoking for approximately 50 to 60 minutes.
Check for doneness by gently shaking the pie; the edges should be set while the center has a slight, firm jiggle.
Remove from the smoker and allow the pie to cool completely on a wire rack for at least 4 hours to let the filling set.
