Smoked Brussels Sprouts is a savory smoked side dish you can make alongside your main dish on the smoker grill. You’re going to love the delicious smokiness that permeates the sprouts and makes them simply irresistible.
This smoked brussels sprouts recipe is unlike any other way to make them. It takes the classic side dish and turns it into a summer BBQ favorite, that can be served alongside your smoker favorites. By smoking the sprouts, you get an extra layer of smoky goodness. We think all veggies can benefit from the smoky goodness. Try these easy smoked vegetables as an easy side dish that is full of flavor.
Smoking may seem intimidating, but it is much simpler than it seems. Once you make your first smoked brisket, you’ll see just how simple and amazing of a tool the smoker is.
Ingredients You Need
- Brussels Sprouts – Look for medium-sized Brussels Sprouts that can be cut in half and still have good surface area. The larger ones smoke better than smaller.
- Olive oil – I like to cook on the pellet grill with olive oil because the heat remains low and doesn’t destroy the flavor. You can use any other cooking oil you prefer.
- Salt & pepper – Keep the seasoning simple so the smoke can shine through. Just use regular salt and ground black pepper to season them.
- Bacon – As they say, bacon makes everything better! Cooking some bacon on the smoker alongside the Brussels Sprouts is easy to do and it will add a ton of extra flavor to your veggies when they’re combined.
- Butter – The butter is for tossing with the final product, once the Brussels Sprouts have been smoked. Use salted butter to give an extra flavor boost.
How to Make Smoked Brussels Sprouts
Preheat the smoker to 250° F.
Wash the Brussels sprouts, cut off the end, and remove any loose leaves. Cut them in half or quarter them depending on how big the brussels sprouts are. Try to keep them all the same size so they cook evenly.
In a bowl, drizzle the sprouts with olive oil and sprinkle with salt and pepper. Toss a few times to be sure all the pieces are coated.
Spread the Brussels sprouts evenly on a sheet pan, oven-proof vegetable tray, or disposable foil pan.
Place the pan in the smoker for 50 minutes to an hour. They are done when they are fork tender. Don’t remove them too early. They can seem fork tender before they’re cooked all the way through. If you like your Brussels Sprouts to be well done, you might need to cook for 5-10 minutes longer.
While the Brussels sprouts are smoking, cook the bacon, crumble it into small pieces, and set it aside for later. You can cook the bacon on the grill as well. Keep an eye on it so you remove it when it’s done.
When the sprouts are done, remove the tray from the smoker. Toss the sprouts with melted butter in the serving bowl, and add the crumbled bacon.
Questions About the Recipe
How can I make the smoked Brussels sprouts spicy?
Can I season the Brussels Sprouts with something other than salt and pepper?
You can use whatever seasoning you like on the Brussels Sprouts. I find they only need minimal seasoning because the smoke is what you want to shine through, but you can use garlic salt, any seasoned salt you like, or whatever meat rub you like to use. We use this homemade BBQ rub on just about everything.
- You can use heavy duty foil to make a basket to hold the brussels sprouts in a pinch. It will work just as well, but won’t be quite as easy.
- Make sure you coat all of the Brussels sprouts evenly with the olive oil. Add a little extra if you need to. Dry Brussels Sprouts will not have nearly as much flavor as ones that have been coated in oil. They will also get a nice crunchy charred edge on them.
- If you want to give them a little char, you can turn up the smoker to 400 to sear them for the last 10 minutes.
- Electric Smoker – Z Grills or Traeger are good brands of electric smokers to try. If it is your first time using your electric smoker, make sure to season it first. To properly season your electric smoker, read this amazing tutorial by Food Fire Friends.
- Smoker pellets – Use any type of smoker pellets you like. These pellets are what produce the smoke in the smoker, and what gives the meatloaf its smoky flavor.
What Smoker to Use
The 7002C2E is a new model featuring a digital PID control board and advanced technology for even temperatures and consistent results. With the built-in dual temperature probes, a huge pellet hopper, pellet cleanout system, and pellet view window, your grilling experience will be enhanced like never before. See this grill and more on the Z Grills site.
Traeger created the original wood-pellet grill as the ultimate way to achieve wood-fired taste. The Pro Series 22 is the one most people choose because it’s compact, yet has plenty of space for cooking.
You can use any type of wood pellets you like. I prefer Hickory, which is great for naturally enhancing beef, chicken, pork, and veggies with full-bodied, bold flavor.
Ready for dessert? Why not try one of these awesome Homemade Ice Cream recipes.
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Easy Smoked Brussels Sprouts
- 1 pound (453.59 g) Brussels sprouts washed, trimmed, and halved or quartered
- 1 tablespoon (14.79 ml) olive oil
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (1 g) ground black pepper
- 2 strips of bacon cooked and crumbled
- 1 tablespoon (14.79 ml) butter melted
- Preheat smoker to 250° F.
- Wash Brussels sprouts, cut off the end and remove loose leaves. Cut in half or quarter, depending on how big they are. Keep them all the same size so they cook evenly. Place them in a mixing bowl.
- Drizzle the sprouts with olive oil and sprinkle with salt and pepper. Toss to coat.
- Spread Brussels sprouts evenly on a sheet pan, oven-proof veggie tray, or disposable foil pan.
- Place the pan in the smoker for 50 minutes to an hour. They are done when they are fork tender.
- While the Brussels sprouts are smoking, cook the bacon and crumble into small pieces. Set aside for later.
- Remove the sprouts from the smoker and transfer them to a serving bowl. Toss with butter and crumbled bacon.
- Smoker Grill
- You can use heavy duty foil to make a basket to hold the brussels sprouts if you don’t have a pan that works.
- We like to use hickory or oak pellets in our pellet grill to make these, but they can also go alongside anything you’re smoking, like ribs or brisket.
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.