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!
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.
Seasonings & Toppings
- Brussel sprouts (cut in half)
- Olive oil
- Salt & Pepper
- Balsamic Vinegar
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.
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.
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.
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.
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.
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!
Yes! They are high in fiber, minerals, & vitamins.
The desired finish of smoked brussel sprouts is to be tender enough to stick with a fork but not so much that the fork slides through with ease. You want them to have a little crunch, that's when they are perfect.
You can add a little brown sugar to help sweeten the glaze, but the honey is enough sweetness in my opinion.
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
- 24 ounces brussel sprouts
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 3 tablespoon balsamic vinegar
- 2 tablespoon honey
- 3 slices bacon
- ¼ cup cranberries (dried)
- Rinse brussel sprouts with cold fresh water and dry. Cut off both ends of sprouts and discard.
- Slice sprouts in half, either long ways or short, and sprinkle with olive oil. Salt and pepper the brussel sprouts.
- Pre-heat the smoker to 225°F and place a grill basket inside smoker.
- Once pre-heated, place the cut and seasoned brussel sprouts in the grill basket. Also place the 3 strips of bacon straight on the smoker rack and smoke for 20 minutes.
- While sprouts are smoking, mix together the honey and balsamic vinegar until well blended. Set aside.
- After 20 minutes, turn the heat of the smoker up to 425°F and cook another 20 minutes or until the bacon is crispy. Remove bacon from the smoker and allow to cool. Once cooled, crumble bacon and set aside.
- After removing the bacon, pour the balsamic and honey glaze on the brussel sprouts and mix around to fully coat. Cook another 10 minutes or until they are fork tender.
- Remove sprouts and plate. Sprinkle the crumbled bacon and cranberries on top and serve. Enjoy!