I think the reason many folks don't like brussel sprouts is because they've never been served properly cooked brussel sprouts.

These smoked brussel sprouts are cooked in the smoker for a bit and then finished off at a higher temperature in the cooker, grill or oven.

These may just give you a whole new perspective on life and cause you to re-think everything!

Helpful Information
  • Prep Time: 25 minutes
  • Cook Time: 1.5 hours
  • Smoker Temp: 200°F/450°F
  • Meat Finish Temp: N/A
  • Recommended Wood: Cherry
What You'll Need
  • 1 lb of brussel sprouts
  • 8 piece of thick sliced bacon
  • ¼ cup (2 ounces) of bacon grease (from cooking the bacon)
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1/3 cup chopped onion
Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Prepare the Brussel Sprouts

Start by rinsing them off under cold water.

Cut off about 1/8 inch of the stem end to remove any browned area.

Remove any leaves that look brown or splotchy.

Cut the Brussel sprouts in half.

Note: Some folks cut an “X” in the stem end to help speed up the cooking time. When you cut them in half, this is not neccessary.

Place the brussel sprouts in a large pan or skillet. I like to use the big iron skillet!

Fry the Bacon

Now we need to prepare the bacon so fry up about 8 slices of thick sliced bacon.

When they are done, eat 2 of them for all of your hard work and tear the other 6 into bits.

 

Save the bacon grease, you'll need it.

Put It Together

Pour the bacon grease over the top of the brussel sprouts and toss them around in it to coat well.

Mix a teaspoon of kosher salt and a teaspoon of coarse ground black pepper to make a quick salt/pepper rub.

Note: One reader commented that the Texas style rub (Purchase formula here | Purchase bottled rub) works really well on these as well.

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.

Enjoy!

Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

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I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff!  -Susan T.

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Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!  -Peter S.

Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!  -Michelle M.

I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while.  -Darwyn B.

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