Smoked Brussel Sprouts (Sweet & Tangy)

I LOVE brussel sprouts, but only if they are cooked correctly. Smoking brussel sprouts is definitely the BEST and most FLAVORFUL way to make these little green balls of flavor!

Jump to:

• Video - Smoking Brussel Sprouts
• Are these THAT great?
• Ingredients & Prep
• Prepping the sprouts
• Choosing a smoker
• Smoking the brussel sprouts
• Toppings
• FAQ
• Old Pro Tips
• Main dishes to pair these with
• Smoked Brussel Sprouts (Sweet & Tangy)

Video - Smoking Brussel Sprouts

Are these THAT great?

YES!!! Many people don't like Brussel sprouts, but once you get a taste of these smoked brussel sprouts you will change your tune. These have a little bite to them and the charred outside makes these mouth watering.

The smoke flavor from the smoker takes these to the next level. A little sweet and a tad tangy, these are a perfect side dish for any meal. These pair great with my smoked spatchcock chicken & smoked prime rib recipes.

Ingredients & Prep

What I love about these smoked brussel sprouts is the contrast of flavor from the honey and balsamic. The sweetness of the honey, the tanginess of the balsamic and the saltiness of the bacon really blend beautifully.

What you need

It only takes these easy to find ingredients that you probably already have in your pantry to make this fantastic smoked brussel sprouts recipe.

Prepping the sprouts

Grab a sharp knife and lets get to dicing up these bad boys. First start by rinsing the sprouts with cold fresh water and dry with a paper towel.

Slicing

Next, simply cut both ends off each of the brussel sprouts and then slice the brussel sprout in half. You might lose some outer leaves off the sprouts when cutting, simply discard any that fall off with the ends of the sprouts.

Seasoning

In a glass bowl or aluminum bowl, place the cut in half brussel sprouts and coat with olive oil. Season with the salt and pepper and toss to evenly coat. I used sea salt, but kosher salt can also be used.

Choosing a smoker

The best smoker to use is the one you already have! Don't have a smoker? Check out the two options you have below and choose the best one for you. Need more information on the best smokers? Check out our smoker reviews for EVERYTHING there is to know.

Pellet smoker

I'm smoking these sprouts on my pellet smoker, just like the Camp Chef 36 smoker or Traeger 780. A wood pellet grill is an easy and great way to impart fantastic smoke flavor without having to babysit a firebox all day.

Traditional offset smoker

A traditional offset smoker, like this Oklahoma Joe's Smoker can also be used when smoking. They require a little more attention to maintain a steady temperature, but impart a FANTASTIC flavor onto your cook.

BBQ Grill

A charcoal grill or gas grill is another great way to cook these brussel sprouts. 

You won't get the same wood smoke flavor that you do from a smoker, but the open flame will definitely impart more flavor than if you used an oven.

Best wood for smoking

There are a lot of options for wood when making vegetables. Going with a lighter flavored wood works great with vegetables.

My favorites to use when smoking brussel sprouts is applewood chips, cherry wood, or hickory wood chips. These woods will give the brussel sprouts that perfect smokiness.

If using a pellet smoker, buying a competition blend or trophy blend of wood pellets is another great option. These have a nice smooth flavor, not a harsh smoke. I use these ALL the time.

Smoking the brussel sprouts

Now that you have the perfect smoker and wood for the job, let's grab a nice grill basket to contain the sprouts while cooking.

Place the basket in the smoker and pre-heat to 225°F. Once the temp has steadied, pour the seasoned brussel sprouts in the basket.

At the same time you put the sprouts on, place the bacon directly on the grill rack and smoke along with the sprouts for 20 minutes.

Turn the heat up

After 20 minutes, mix sprouts around and turn the heat up to 400°F while leaving the brussel sprouts and bacon in the smoker. Set a timer for another 20 minutes, this includes the amount of time it takes for the smoker to reach 400°.

The bacon should be nice and crisp after this time in the smoker and can be pulled off to cool. The bacon fat will drain out of the smoker into the grease trap. You can also use a cast iron pan to cook the bacon in if your smoker doesn't have a grease trap.

Pour the honey and balsamic glaze over the brussel sprouts and mix well. Cook another 10 minutes to allow the glaze to stick and the sprouts to become tender. While finishing off the sprouts, crumble the bacon into small pieces.

Toppings

My favorite topping on these is the bacon. It gives a great salty flavor and well, bacon flavor!!! You can never go wrong with putting bacon on vegetables, it only makes them better.

So sprinkle that bacon and also a handful of dried cranberries on top of the smoked brussel sprouts. You can also give it a pinch of sea salt if you went a little light on the crumbled bacon.

These smoked brussel sprouts are simply amazing! Pair these with your favorite main dish, it will definitely elevate and take your meal to the next level!

FAQ

Old Pro Tips

• Use thick cut bacon, like Wrights hickory bacon, for the best texture and taste.
• Add an extra tablespoon of honey for a little more sweetness.
• Use a cast iron pan for cooking the bacon. Check out my post here to learn how to make the best bacon on a smoker.

Main dishes to pair these with