Smoked Brussel Sprouts with Bacon & Onions

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
IMG 0492 1000x715Please 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.

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

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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!

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Fry the Bacon

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

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

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Save the bacon grease, you'll need it.

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Put It Together

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

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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.

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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!

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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.

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The brussel sprouts are finished when they are soft and slightly browned around the edges.

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Enjoy!

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You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Jeff’s Smoking Meat Books

smoking-meat-book-coverSmoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-coverSmoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

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13 Comments

  1. Donald Breech March 24, 2020 at 7:04 pm - Reply

    Just made these….fantastic…BUT….I added Jeff's Texas Rub to the mix. There is nothing the Jeff's Texas Rub can't make better…I even tried it on Bluebell Homemade Vanilla ice cream and it worked just fine.. Didn't have a lot of time, so I just got everything ready in skillet and put the whole shooting match on the Camp Chef at 275-300 and took them off when still just a little crunchy…They disappeared as soon as my sons got hold of them. Should have double the recipe.

  2. Timmy P December 27, 2019 at 9:04 am - Reply

    Made these for Christmas this year and they were a show stopper. Very easy recipe with a big payoff. I did a few things slightly different, but the base recipe itself is what you need. I half cooked the bacon in the cast iron skillet, then added the rest of the ingredients and mixed thoroughly to get that bacon grease all over the sprouts. Smoked it at around 200 for the 1.25 hours and finished it off on the frill, moving the sprouts around every five or so minutes to get a nice char all around.

    Will be making this MANY more times this year. Thanks for the recipe.

  3. Lorin Gardner October 21, 2019 at 3:52 pm - Reply

    You skip me this week am I still on your list?

    • Jeff Phillips October 21, 2019 at 9:57 pm - Reply

      Lorin, you are still on the list and we are sending the recipes to you. Please check your spam folder and be sure to add my email address ([email protected]) to the address book in your email system.

  4. Troy T Bell May 12, 2018 at 8:56 am - Reply

    Looks great and I want the recipe. Have you left off the print function?

    • Jeff Phillips May 14, 2018 at 12:48 pm - Reply

      Troy, Thank you for letting me know. I have correct this issue. The print button is now showing at the top of the left sidebar.

      • LB April 1, 2022 at 9:58 am - Reply

        There's still no print button here.

  5. Gregory Towne January 18, 2017 at 6:35 am - Reply

    What did you put them on before you placed them in the smoker? The pieces will fall through my Bradley racks.

    • Jeff Phillips January 18, 2017 at 1:55 pm - Reply

      These should be placed into an iron skillet or a pan and placed into the smoker that way. They should be stirred occasionally to make sure all of them get some access to the smoke. If you are using a Bradley smoker, be sure to use a pan or multiple pans that are small enough to allow plenty of air/heat circulation around the Bradley racks. Bradley warns against using foil and pans in the smoker.

  6. chris close January 7, 2017 at 2:46 pm - Reply

    What thermometer do you recommend that you can read from a distance without opening the door ?
    Thank You

    • Jeff Phillips January 7, 2017 at 11:00 pm - Reply

      I highly recommend the “Smoke” by Thermoworks if you are looking for a remote meat thermometer. It is wireless up to 300 feet away, dual probes, 1800 hour battery life, the main unit and the remote unit stays synced at all times (no re-syncing needed), and it is splash-proof. Very durable thermometer unit and looks tough like it could last a very long time. Check it out at https://www.smoking-meat.com/smoke

  7. Matt January 6, 2017 at 9:23 am - Reply

    Look delicious!

    Though – why bother frying the bacon separately or moving to the oven? We do much the same recipe, but don't bother to fry the bacon beforehand – instead, dice the uncooked bacon and “smoke” it at 250-300 mixed with the sprouts. Saves work and captures the same delicious flavor. (You can bring the temp up at the end to speed up the cook if needed.)

    Will have to try adding onion.

  8. Rich January 5, 2017 at 9:54 am - Reply

    If you smoked the sprouts along with the salmon in a Masterbuilt smoker, how, if at all, would it affect the smoking time?
    Love your site and recipes!
    –Rich Kitchens

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