How to Make Perfect Smoked Bacon Brussels Sprouts

If you’re ready to transform Brussels sprouts into something truly irresistible, this recipe is for you! Smoked to perfection with crispy bacon and a tangy balsamic reduction, these Brussels sprouts are a game-changer. Whether you’re a seasoned pitmaster or just starting out, this step-by-step guide will help you create a dish that’s sure to impress.

• Wire Racks

Smoked Bacon Brussels Sprouts Recipehttps://www.youtube.com/watch?v=PgkdelYs_QgDiscover the secrets to making the ultimate smoked Brussel Sprouts and crispy bacon with our step-by-step guide. Learn how to perfect your balsamic reduction, utilize every part of the Brussel sprouts, and master your smoker's temperature for tender, flavorful results.https://i.imgur.com/4MKHclV.jpeg2024-04-01

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Smoked Bacon Brussels Sprouts Recipe

Yield: 4

Author: Delmarva Backyard

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Alright, BBQ enthusiasts, here’s how you whip up some smoky, mouthwatering treats on your trusty wood-fired smoker. Grab your apron, fire up that smoker, and let's get cooking!

Ingredients

• 1 c & 1 tbsp Balsamic Vinegar
• 1/2 c & 1 tbsp Soy Sauce
• 2 tsp Seasme Seed Oil
• 1 Package of Thick Cut Bacon
• 12-15 Brussel Sprouts
• 1 tbsp Extra Virgin Olive Oil
• 2 tbsp Garden Vegetable Seasoning

Instructions

1. Fire Up Your Smoker: First things first, get that wood-fired smoker heated up to a steady 350 F (176.6 C). We’re aiming for that perfect smoky heat.
2. Simmer Your Sauce: Take a sauce pot and mix together 1 cup each of Balsamic Vinegar, Soy Sauce, and Sesame Seed Oil. Set it on the stove and let it barely simmer for about an hour. We're making a savory reduction that’ll knock your socks off.
3. Smoke That Bacon: Lay your bacon strips on the smoker. Let ‘em cook until they hit your perfect level of crispiness. I like mine just slightly crispy, which takes about 15-20 minutes.
4. Prep the Brussel Sprouts: While the bacon’s doing its thing, take the Brussel Sprouts, slice off the tough bottom of the stem, and peel away any bad leaves. Clean them up nice and good.
5. Season the Sprouts: In a big mixing bowl, drizzle 1 tbsp Balsamic Vinegar, 1 tsp Sesame Seed Oil, and a good glug of Extra Virgin Olive Oil over the sprouts. Toss ‘em in the mix to coat them all evenly. Then sprinkle some Garden Vegetable Seasoning on top and give ‘em another toss to season them perfectly.
6. Get Those Sprouts Smokin': Spread those seasoned Brussel Sprouts on wire racks. This setup helps the heat circulate evenly so all those sprouts get the same smoky love.
7. Rest the Bacon: Once your bacon’s crisped to your liking, pull it off the smoker and let it rest. No rush here, let those flavors mingle.
8. Smoke the Sprouts: Set those racks of Brussel Sprouts on the smoker still rolling at 350 F (176.6 C). Then crank up your smoker to 400 F (204.4 C) to finish them off with a nice roast.
9. Chop the Bacon: Once that bacon’s had a moment to rest, chop it up into fine pieces. We’re talking about bacon bits that’ll mix perfectly with the sprouts.
10. Prepare the Balsamic Reduction: Let your Balsamic reduction cool down a bit, then funnel it into a squeeze bottle for easy drizzling.
11. Mix It All Up: In a large bowl, toss together the bacon, Brussel Sprouts, and about half of your Balsamic reduction. Put a lid on and shake it all up until everything's beautifully coated.
12. Serve and Enjoy: That’s it, folks! You’ve got yourself a dish that’s bursting with smoky, savory flavors. Dig in and enjoy the fruits of your BBQ labor!

Notes

Mastering the Balsamic Reduction: When you're simmering that mix of Balsamic, Soy Sauce, and Sesame Seed Oil, you want to cook it down until it's about 1/3 of its original volume. That's when you know it's just right—thick, flavorful, and ready to elevate your dish!

Brussel Sprout Leaves—The Pitmaster's Perk: Got leaves falling off those Brussel Sprouts? Don’t even think about throwing them out. Toss ‘em on the smoker alongside everything else. They crisp up into little bites of heaven—perfect for snacking as you cook. Trust me, they’re a pitmaster’s treat!

Temperature Tip for Perfect Sprouts: Gradually bring your smoker’s temperature up to 400 F (204.4 C) after you get those sprouts on. This slow rise is the secret to getting those sprouts perfectly tender inside while those outer leaves pick up a beautiful, caramelized color. It’s all about that low and slow increase to pack in maximum flavor.

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Cooling Rack

Additional Tips

• Balsamic Reduction: Simmer the balsamic, soy sauce, and sesame seed oil until it reduces by two-thirds for a thick, flavorful glaze.

• Even Cooking: Use wire racks to ensure even heat distribution and avoid soggy Brussels sprouts.

• Crispy Bacon: Smoke the bacon until it reaches your desired crispiness before chopping it into bits.

• Temperature Control: Gradually increase the smoker temperature to 400°F after placing the Brussels sprouts to get a perfect caramelization.

• Flavor Boost: Toss any loose Brussels sprout leaves on the smoker for a crunchy snack.

And there you have it – the ultimate Smoked Bacon Brussels Sprouts! With these tips and techniques, you're ready to create a smoky, flavorful, and crispy side dish that will be the star of any meal. Enjoy the process, savor the flavors, and share your culinary success with friends and family.

FAQ Section

Q: Can I use a different type of bacon? A: Yes, thick-cut bacon works best, but you can use your favorite type of bacon for this recipe.

Q: How do I prevent the Brussels sprouts from burning? A: Monitor the temperature closely and toss the sprouts occasionally to ensure even cooking.

Q: Can I make the balsamic reduction ahead of time? A: Yes, you can prepare the reduction a day in advance and store it in the refrigerator until ready to use.

Q: What wood chips are best for smoking Brussels sprouts? A: Fruitwoods like apple or cherry add a subtle sweetness that complements the bacon and sprouts.

Q: How do I store leftovers? A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain texture and flavor.