Smoked Brussels Sprouts with Bacon are the easy, smoky side to add to your next backyard cookout or holiday table. Packed with crispy bacon, tender sprouts, and rich BBQ flavor, they cook right alongside Smoked Turkey Roast, Smoked Brisket, Smoked Pulled Chicken, or anything else you have on the smoker and come together with hardly any extra effort.
Smoking Brussels sprouts on a pellet grill (or any smoker) gives them a deeper, slightly nutty flavor you just don't get from the oven or air fryer. The bacon fat coats every bite while the smoke adds that classic BBQ finish.
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Love Brussels sprouts? Try my Crispy Oven Roasted Brussels Sprouts or Air Fryer Brussels Sprouts with Bacon, too.
When most people fire up the smoker, they go straight to main dishes like Smoked Beef Brisket, Smoked Shrimp, and Smoked Steaks. But vegetables like Brussels sprouts are just as easy to cook and take on incredible flavor.
With just a few simple ingredients and a low-and-slow cook time, they turn into a side dish that even picky eaters go back for. They're quick to prep and work just as well for weeknight dinners as they do for holiday meals. Cooking them in a cast iron skillet helps develop those crispy edges while the smoke builds flavor.
Recipe at a Glance
- Prep Time: Less than 10 minutes
- Texture: Crisp-tender
- Flavor: Smoky and savory
- Ingredients: 8 simple ingredients are all you need, 4 of which are seasonings you likely have in your pantry.
- Family-Friendly: As written, this recipe makes enough for 4-6 servings and can easily be doubled or tripled to feed a crowd.
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Ingredients You'll Need
- Brussels Sprouts. I used fresh Brussels sprouts, but you can use frozen. Just make sure to fully defrost and drain them first.
- Bacon. I recommend using thick-cut bacon, so you have enough fat to render and flavor the sprouts.
- Red Onion. This adds a subtle crunch and mild, tangy bite.
- Garlic. Finely minced, this adds a subtle sweet, savory, tangy taste.
- Seasonings. Salt, onion powder, garlic powder, and black pepper.
How to Make Smoked Brussels Sprouts with Bacon
Prep the smoker. Preheat your pellet grill or smoker to 250°F.
Slice the Brussels sprouts. Rinse the sprouts under cold water to remove any dirt or debris. Then, trim the stem end, and remove any outer leaves that look brown or damaged. Slice any larger sprouts in half.
Cook the bacon and onions. Cook the diced bacon in a cast-iron skillet over medium-high heat just until it starts to brown. Add the diced red onion and minced garlic, and cook until the onions begin to soften.
Season. Add the Brussels sprouts to the skillet, followed by the seasonings. Then, toss to combine and coat the ingredients.
Smoke. Transfer the skillet to the smoker grates, and smoke for 1 hour, stirring halfway through.
Crisp and serve. Increase the smoker temperature to 350°F, and continue to cook until the sprouts are browned and slightly crispy on the edges. Serve warm!
Jeri's Top Tips
- Use similar-sized Brussels sprouts: Try to pick sprouts that are close in size so they cook evenly. If some are much larger, cut them into quarters instead of halves.
- Don't skip trimming and drying: After rinsing, make sure the Brussels sprouts are fully dry. Excess moisture can prevent them from browning and getting crispy edges.
- Don't overcrowd the pan: If the skillet is too full, the Brussels sprouts will steam instead of roast. Use a large skillet or cook in two pans if needed.
- Switch up the flavor: Drizzle 1-2 tablespoons of maple syrup over the sprouts during the final 10 minutes of cooking for a sweet-savory finish. Or, toss the smoked Brussels sprouts with 1 tablespoon of balsamic vinegar just before serving.
Serving Suggestions
These smoked Brussels sprouts have become a family favorite side, showing up on holiday tables alongside Double Smoked Ham and Spatchcock Smoked Turkey.
I also serve them alongside weeknight main courses like Pit Boss Smoked Chicken Quarters, Smoked Pork Butt, Apple Smoked Pork Chops, and Easy Smoked Tuna Steaks. Then, I add Crispy Smoked Smashed Potatoes, Easy Twice-Baked Mashed Potatoes, or No Knead Jalapeño Cheddar Sourdough Bread for a well-rounded meal.
Of course, you can never go wrong with Smoked Cheesecake or Fresh Cherry and Peach Cobbler for dessert, either!
How to Store and Reheat
- Refrigerator: Let any leftover smoked Brussels sprouts cool completely. Then, transfer them to an airtight container and store them in the fridge for up to 3 days.
- Reheat: For the best results, reheat the sprouts in an even layer in the air fryer or oven at 350°F just until they're warmed through and slightly crispy. You can also use the microwave, but the sprouts won't be as crisp.
- Freezer: While you can freeze smoked Brussels sprouts and bacon for up to 2 months, I don't recommend it. The sprouts tend to stay soft and a bit soggy once thawed. If freezing, store the sprouts in a freezer-safe container, and thaw overnight in the refrigerator before reheating.
FAQs
No, you don't need to soak Brussels sprouts before smoking them. In fact, soaking can add excess moisture, which makes it harder for the sprouts to brown and develop crispy edges. Instead, rinse them quickly under cold water, trim, and dry them thoroughly before cooking.
Bitterness in Brussels sprouts can come from overcooking or using older sprouts. When cooked too long, they release sulfur compounds that create a strong, bitter flavor. To avoid this, use fresh sprouts and cook them just until they're tender with crispy edges.
More Smoked Side Dishes You May Like
- Smoked Green Beans with Bacon - Smoky, savory, crisp, and tender.
- Smoked Mushrooms on Pellet Grill - Buttery, garlicky, and full of smoky flavor for a unique side folks love.
- Smoked Bell Peppers and Onions on Pellet Grill - Lightly charred, perfectly tender, and packed with sweet, smoky flavor.
- Smoked Asparagus on the Pellet Grill - A fresh, easy side ready in 20 minutes.
Printable Recipe
Smoked Brussels Sprouts with Bacon
Ingredients
- 1 pound Brussels sprouts cleaned, trimmed, and halved
- 6 slices bacon diced
- ½ cup red onion diced
- ½ teaspoon garlic finely minced
- 1 teaspoon sea salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Optional: balsamic vinegar or maple syrup for drizzling
Instructions
- Preheat the smoker. Preheat your pellet grill or smoker to 250°F.
- Prep the Brussels sprouts. Rinse the Brussels sprouts under cold water. Trim the ends, remove any damaged outer leaves, and cut larger sprouts in half.
- Cook the bacon and onions. Heat a cast-iron skillet over medium heat. Add the diced bacon and cook until it just starts to brown and render fat. Add the red onion and minced garlic, and cook until the onion starts to soften.
- Season. Add the Brussels sprouts to the skillet. Sprinkle with sea salt, onion powder, garlic powder, and black pepper. Toss everything together to evenly coat.
- Smoke. Place the skillet directly on the smoker grates. Smoke for 1 hour, stirring halfway through.
- Crisp the edges. Increase the smoker temperature to 350°F and cook for another 10-15 minutes, or until the Brussels sprouts are tender with crispy edges.
- Finish and serve. Drizzle with balsamic vinegar or maple syrup, if using, and serve warm.
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Notes
- For the best texture, make sure the Brussels sprouts are fully dry before cooking.
- Use thick-cut bacon for more flavor.
- Don't overcrowd the pan; use a large skillet or an aluminum pan, or cook in two pans if needed.
- A cast-iron skillet helps create better browning and crispy edges on the smoker.
- For a sweet-savory twist, drizzle with balsamic vinegar or maple syrup during the last 10 minutes.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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