Crispy Smoked Brussels Sprouts Recipe

These smoked Brussels sprouts make a fantastic side for summer barbecues. Cooked in rendered bacon fat on the smoker, they soak up rich smoky flavor and finish with a bright hit of Cajun-style seasoning and a drizzle of Nashville hot honey for sweet heat. Easy to prepare and bold in flavor, this dish is likely to disappear fast at any gathering.

Pair these smoked Brussels sprouts with your favorite grilled mains and other smoked vegetables for a full barbecue spread.

Why Smoked Brussels Sprouts Are Delicious

• Bursting with smoky, savory flavor from the smoker and rendered bacon fat.
• A lively contrast of spice and sweetness when finished with Cajun-style rub and hot honey.
• Quick prep—about 10 minutes—to get everything ready for the smoker.
• Versatile enough to satisfy a range of tastes; easily adapted for vegetarian diets.

Smoked Brussels Sprouts Ingredients

You don’t need many ingredients to make this side. Quantities and a printable recipe card are listed below in the recipe section.

• Brussels sprouts: about 2 pounds, halved for even cooking and easy serving.
• Bacon: thinly sliced and chopped; the fat renders and flavors the sprouts.
• Onion: white or yellow, diced.
• Garlic: minced, about four cloves (add more if you love garlic).
• Cajun-style rub seasoning: use a favorite Cajun or BBQ dry rub for bold flavor.
• Hot honey (Nashville hot honey): for finishing; substitute regular honey or maple syrup if you prefer less heat.

How To Make Smoked Brussels Sprouts

Below is a clear, step-by-step guide to smoking these sprouts. For the best results, follow the sequence exactly and keep an eye on the pan while smoking so nothing burns.

1. Preheat your smoker to 225°F (or use a grill with a wood-chip setup to add smoke).
2. Set a large cast-iron skillet or Dutch oven on the grates to heat.
3. Add the chopped bacon and cook until the fat renders but before the bacon crisps fully.
4. Reduce heat in the smoker, then drain away most of the bacon fat (about 50–75%). This prevents the dish from becoming too greasy.
5. Add the diced onion and cook until translucent, then stir in the minced garlic and cook another 2–3 minutes.
6. Toss the halved Brussels sprouts into the skillet and sprinkle the Cajun-style rub over top. Stir to coat the sprouts in the remaining bacon fat and aromatics.
7. Close the smoker and cook at 225°F for about 1 to 1½ hours, or until the sprouts are browned and fork-tender. If you smoke at higher temperatures (250–300°F), start checking after 30 minutes and expect them to finish sooner.
8. Remove from the smoker, drizzle with hot honey, toss gently, and serve hot.

How Long to Smoke Brussels Sprouts at 225°F

Smoking at 225°F usually takes about 90 minutes until the sprouts are fork-tender and nicely caramelized. If you increase the temperature to 250°F or 300°F, they will cook faster—check them after 30 minutes and expect them to finish closer to 60 minutes, depending on size and pan placement.

Tips for Smoking Success

• Use the right pan: a large cast-iron skillet or Dutch oven distributes heat evenly and holds up well on the smoker.
• Drain excess bacon fat: removing most of the fat prevents sogginess; leaving a little helps flavor and browning.
• Monitor cook time: stir occasionally so sprouts brown evenly; start checking after 30–45 minutes.
• Add honey at the end: drizzle hot honey after cooking to avoid burning and to preserve its flavor.
• Mild alternative: use regular honey or maple syrup if you want less heat.

Substitutions and Variations

• Other vegetables: mushrooms, zucchini, summer squash, potatoes, corn, or bell peppers can be prepared the same way on the smoker.
• Vegetarian version: replace bacon with 1–2 cups sliced mushrooms and sauté them in a couple tablespoons of oil for added umami.
• Different seasonings: try lemon pepper, balsamic glaze, herb blends, or a simple salt-and-pepper with fresh herbs.
• Charcoal grill option: use a charcoal grill with a smoke tube or wood chips to add smoke if you don’t have a pellet smoker.
• Serve with sauces: garlic aioli, honey mustard, or a classic BBQ sauce pair nicely with these sprouts.

Store and Reheat Smoked Brussels Sprouts

These are best served fresh, but you can make them ahead. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To refresh and crisp them up, an air fryer works best.

Recommended reheating:

• Air fryer: 360°F for 8–10 minutes, then 400°F for 3–4 minutes to crisp.
• Oven: 360°F for 15–20 minutes.
• Microwave: reheat in 30-second bursts until warmed through (texture will be softer).

To freeze: cool completely, spread on a baking sheet without touching, flash-freeze for an hour, then transfer to a freezer-safe container. Thaw before reheating. Properly stored, they can last in the freezer for several months.

Air Fryer Brussels Sprouts

For extra crispiness, transfer the smoked sprouts to an air fryer basket after smoking and cook at 400°F for 3–4 minutes before drizzling with hot honey. This gives a delightful crunch while keeping the smoky flavor.

Grill Tools and Smoker Equipment

• Pellet grill, smoker, or charcoal grill with a smoke source.
• Large cast iron skillet or Dutch oven that fits on the grill grates.
• Good chef’s knife and a sturdy cutting board for prep.
• Optional: air fryer for reheating and crisping.

FAQ

Wrap Up

Smoked Brussels sprouts are an easy, crowd-pleasing side that elevates simple ingredients into something special. With a short prep time, a smoker or grill, and a few pantry staples, you can serve a smoky, caramelized, slightly sweet-and-spicy dish that pairs well with many mains. Try the vegetarian substitution or finish in the air fryer to experiment with texture.

Tell Me What You Think!

If you make this recipe, leave a comment and share how it turned out. Photos and feedback are always welcome—it’s great to know what variations you tried and which finishing touches you preferred.