Smoked Brussels Sprouts
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Smoked brussels sprouts are an irresistible side dish. A kiss of Traeger smoke, salty bacon, and caramelized edges combine for a winning recipe!
This easy smoked side dish recipe is a winner in our house each time it’s made. Between the hint of smoke, rich and salty bacon, and slight crunch of the sprouts, it’s always the one that has the kids jockeying for the first (and last) scoop.
If you’re not a sprouts fan and worried that you won’t like this recipe, I am gambling that you’ll still love these. This preparation method is lightyears away from the microwave-steamed mush your mom used to make you eat once a week!
This Traeger smoked brussels sprouts recipe is dedicated to jockeying.
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Tips
- Don’t skip the sear. By rendering the bacon and then searing the flat face of the brussels sprouts, you’re amplifying the flavor and improving the texture. I personally like to sear mine until they are quite dark!
- If your searing pan isn’t large enough to sear the entire batch at once, just work in batches, you may have to add a small amount of oil to subsequent batches. It won’t matter if you’re searing in batches once they hit the pellet grill or smoker, but it is important to take them time to sear each sprout.
- Grab a cheap cast iron pan or two at a thrift store or yard sale just for your smoker. It’s a great way to use cast iron on the Traeger without having to scrub the smoke off of your daily sourdough baker!
- This is a great recipe to make when you’re looking to fill empty space on the Traeger! All of the following smoked recipes use the same temperatures, so you can cook your sprouts along with a tender filet mignon, at the tail end of your juicy pork butt or melt-in-your-mouth smoked brisket cook, irresistible pork tenderloin, or next-level meatloaf.
Key Ingredients
Brussels Sprouts: The key to success in this recipe is fresh brussels sprouts. Don’t use frozen ones as the freezing process punctures the cells within the leaves and results in a limp, soggy sprout that won’t sear or cook well.
Thick-Cut Bacon: Thick-cut bacon is such a luxury in life, so whenever you have the opportunity to use it, you should. In fact, you should make homemade thick-cut bacon! Thick-cut bacon stands up to the rendering process and subsequent smoking without getting too crispy or overdone.
How To Make Smoked Brussels Sprouts
Prepare:
- Preheat your pellet grill to 225 degrees Fahrenheit according to the manufacturer’s directions.
- While the smoker is preheating, cut off the oxidized (brown) end of 1 lb of brussels sprouts, slice them in half, and remove the outer layer of leaves. Set aside.
Sear:
- Meanwhile, coarsely dice 4 slices of thick-cut bacon and fry in a large cast iron skillet over medium-high heat until most of the fat has rendered. Remove the bacon from the skillet, and remove all but a couple of tablespoons of bacon fat.
- Place the sprouts face down in the skillet and sear over medium-high heat for 4-5 minutes until the faces are deep golden brown.
Smoke:
- Add bacon back to the skillet, sprinkle with 1 tablespoon of your favorite BBQ rub, and toss to coat.
- Place the cast iron skillet on the bottom rack of your preheated smoker and smoke the brussels sprouts at 225f for 40-45 minutes, or until tender-crisp, tossing 2-3 times. Larger sprouts will take a longer time to smoke while smaller ones will take a bit less time.
- Remove from grill, transfer to a serving dish and serve hot.
Batch + Storage
Batch:
As written this recipe is the perfect, no leftovers, side dish for my family of 4. If you wanted leftovers, and trust me you want them, or are feeding more people, feel free to double or more the recipe.
Storage:
These smoked brussels sprouts are SO good, I’m sure you won’t be left with any to store, BUT if you are, transfer them to an airtight container and store them in the fridge for up to 4 days. Reheat in a skillet over medium-high heat or by tossing into the air fryer for a few minutes!
More Smoked Side Dish Recipes To Love!
Variations + Substitutions
- Spicy: If you like it hot, add a pinch of red pepper flakes to the rub. Or even better, add a few dashes of some SPICY homemade HOT SAUCE to the bacon fat before tossing your sprouts!
- Cheesy: A strong-tasting, salty, dry cheese like parmesan is perfect for garnishing this recipe. If you don’t have freshly grated parmesan on hand, consider pecorino, asiago, or romano.
- Bacon-Free: Don’t have bacon on hand? No worries, just use some saved up bacon grease, olive oil, or lard to fry your sprouts!
- No Rub?: Ran out of your favorite BBQ Rub? Don’t have a favorite BBQ rub? It’s all good! In a small bowl, toss together 1 teaspoon coarse kosher salt, 1 teaspoon coarse ground black pepper, 1 teaspoon brown sugar, and 1/2 teaspoon garlic powder.
Best Pellets For This Recipe
Lumberjack Competition blend is perfect for this recipe. It’s a blend of maple, hickory, and cherry and I find it the perfect all-around blend. If you’re not using a pellet grill, maple wood chips would be a great option!
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Smoked Brussels Sprouts
Ingredients
- 1 lb brussels sprouts fresh
- 4 slices bacon thick cut
- 1 tablespoon BBQ rub
Instructions
Prepare:
- Preheat your pellet grill to 225 degrees Fahrenheit according to the manufacturer's directions.
- While the smoker is preheating, cut off the oxidized (brown) end of 1 lb of brussels sprouts, slice them in half, and remove the outer layer of leaves. Set aside.
Sear:
- Meanwhile, coarsely dice 4 slices of thick-cut bacon and fry in a large cast iron skillet over medium-high heat until most of the fat has rendered. Remove the bacon from the skillet, leaving behind the bacon fat.
- Place the sprouts face down in the skillet and sear over medium-high heat for 4-5 minutes until the faces are deep golden brown.
Smoke:
- Add bacon back to the skillet, sprinkle with 1 tablespoon of your favorite BBQ rub, and toss to coat.
- Place the cast iron skillet on the bottom rack of your preheated smoker and smoke the brussels sprouts at 225f for 40-45 minutes, or until tender-crisp, tossing 2-3 times. Larger sprouts will take a longer time to smoke while smaller ones will take a bit less time.
- Remove from grill, transfer to a serving dish, and serve hot.
Notes
Batch:
Storage:
These smoked brussels sprouts are SO good, I'm sure you won't be left with any to store, BUT if you do, transfer them to an airtight container and store them in the fridge for up to 4 days. Reheat in a skillet over medium-high heat or by tossing into the air fryer for a few minutes!variations + substitutions
- Spicy: If you like it hot, add a pinch of red pepper flakes to the rub. Or even better, add a few dashes of some SPICY HOMEMADE HOT SAUCE to the bacon fat before tossing your sprouts!
- Cheesy: A strong-tasting, salty, dry cheese like parmesan is perfect for garnishing this recipe. If you don't have freshly grated parmesan on hand, consider pecorino, asiago, or romano.
- Bacon-Free: Don't have bacon on hand? No worries, just use some SAVED UP BACON GREASE, olive oil, or lard to fry your sprouts!
- No Rub?: Ran out of your favorite BBQ Rub? Don't have a favorite BBQ rub? It's all good! In a small bowl, toss together 1 teaspoon coarse kosher salt, 1 teaspoon coarse ground black pepper, 1 teaspoon brown sugar, and 1/2 teaspoon garlic powder.
Nutrition
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