Smoked Brussels Sprouts with Bacon & Onions
These smoked Brussels sprouts are cooked in the smoker for a bit and then finished off at a higher temperature in the cooker, grill or oven. Brussels sprouts haters will love these!
Ingredients
- 1 lb Brussels sprouts
- 8 slices Bacon thick-sliced
- ¼ cup Bacon grease from cooking the bacon
- 1 tsp Kosher salt course ground is best
- 1 tsp Black pepper course ground is best
- ⅓ cup Onion chopped
- 1 TBS Texas-style rub (optional but tasty) https://thinbluefoods.com
Instructions
- Rinse Brussels sprouts under cold water, then cut off about 1/8-inch of the stem. Also remove any brown or discolored areas.
- Cut the Brussels sprouts in half and set them aside.
- Fry 6-8 pieces of thick-sliced bacon until it is crispy then chop or break into pieces and bits. Reserve the bacon grease for later.
- Chop half of a medium onion which should yield about ⅓ to ½ cup. Set the onion aside. (use more or less depending on how much you like onion)
- Place the cut Brussels sprouts, bacon bits and chopped onions into a skillet with about ¼ cup of the reserved bacon grease into a large skillet that you don't mind placing in the smoker (I use an iron skillet for this). Stir everything together and set aside while you go get the smoker ready.
- Set up your smoker for cooking at about 180°F (82°C) - 200°F (93°C). Use cherry wood for smoke if you have it, otherwise, any good smoking wood will work.
- Place the skillet into the smoker and let them smoke cook for about 1 hour and 15 minutes. Taste one to see if it's getting soft and give them another 15 minutes if they need more time.
- If you're using a pellet smoker, crank up the heat to high or about 450°F otherwise do this step in the oven or grill. Stir everything around several times during this high heat roasting process.
- Roast the sprouts for about 25 minutes. When the Brussels sprouts are soft and browned to your liking, they are done and ready to serve.
- Enjoy!