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!
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.
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.
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.
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.