Sprinkle all of this over a pound of brussel sprouts.
Place the bits of bacon that you made into the skillet.
Add about ½ to ¾ cups of chopped onion to the skillet. I used a small onion, chopped.
Now mix all of this together real well like you are tossing a salad and set it aside.
Smoke ‘Dem Bad Boys!
We gotta go get the smoker ready.
Set up your smoker for cooking at about 200°F or a little cooler than that is fine. If you can manage 180-190°F, perfecto!
Use cherry wood or whatever smoking wood you have available.
In about 1 hour to 1 hour 15 minutes they should be starting to get some softness to them and plenty of smoke flavor.
Taste one and see what you think.
Crank Up the Heat
Brussel sprouts are best when they are finished with some high heat and I especially like to find some stray crispy leaves here and there.
If you are using a pellet smoker then you can simply crank up the heat to about 450°F. You could also use the grill or the oven at 450-500°F for about 25 minutes. Stir everything around several times during the roasting process.
The brussel sprouts are finished when they are soft and slightly browned around the edges.
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