These smoked Brussels sprouts make a standout side for summer barbecues. Cooked in rendered bacon fat on the smoker, they soak up rich smoky flavor before a finishing sprinkle of Cajun BBQ dry rub and a drizzle of Nashville hot honey for sweet heat. They’re easy to prep, bold in flavor, and guests will ask for seconds.
Pair these with other favorite smoker recipes to build a memorable spread.
💪 Why Smoked Brussels Sprouts Are Delicious
- Bursting with smoky, savory, and spicy notes from bacon, a Cajun rub, and hot honey.
- Quick prep — about 10 minutes before they go on the smoker.
- Consistently popular — people always ask for the recipe when I serve them.
- A fun way to enjoy Brussels sprouts — even picky eaters and kids tend to like them.
- Flexible — easily adapted to a vegetarian version if desired.
🍽 Smoked Brussel Sprouts Ingredients
You don’t need many ingredients to make this dish. Refer to the printable recipe card for exact quantities.
- Brussels sprouts: Use about 2 pounds, halved for even cooking.
- Bacon: Thinly sliced and chopped so it renders quickly.
- Onion: White or yellow work well; red onion is fine too.
- Garlic: Minced — I use four cloves or more if you love garlic.
- Cajun rub seasoning: Use your favorite Cajun blend for heat and depth.
- Nashville hot honey: Purchase or make your own; it adds sweet heat at the end.
👨🍳 How To Make Smoked Sprouts
Below is an overview of the process. See the recipe card for full step-by-step details and timing.
- Preheat your smoker or set up a grill with wood chips for smoke.
- Place a cast-iron skillet or Dutch oven on the grates.
- Add chopped bacon and cook until the fat renders.
- Reduce the heat and drain most of the bacon fat (leave enough to coat the vegetables).
- Add diced onion and cook until translucent, then add garlic and cook briefly until fragrant.
- Stir in the halved Brussels sprouts and sprinkle with Cajun seasoning.
- Toss to coat the sprouts in the bacon fat, onion, and garlic, then smoke until they’re browned and fork-tender.
- Finish with a drizzle of hot honey and serve hot.
Cook the bacon until the fat renders.
Add onions and garlic and cook until fragrant.
Add the Brussels sprouts, sprinkle the seasoning, and toss to coat.
Smoke until fork-tender, then drizzle with hot honey.
⏳ How Long to Smoke Brussel Sprouts at 225°F
Smoking at 225°F typically takes about 90 minutes to reach fork-tender and nicely browned sprouts. If you smoke at higher temperatures (250–300°F), check after 30 minutes and expect them to finish closer to the 60-minute mark.
😉 Tips For Smoking Success
- Use the right pan: A large cast-iron skillet or Dutch oven works best for even cooking.
- Drain rendered fat: Remove most of the bacon fat (about ¾) so the dish isn’t greasy, but keep enough to coat the sprouts.
- Watch the time: Start checking after 30 minutes and stir occasionally so they brown evenly. Expect 1–1½ hours depending on temperature.
- Add honey at the end: Drizzle hot honey after cooking to avoid burning or degrading the honey’s flavor.
- Mild alternative: If you prefer less heat, use regular honey or maple syrup instead of Nashville hot honey.
🤔 Substitutions and Variations
- Swap vegetables: Try mushrooms, zucchini, summer squash, potatoes, corn, or bell peppers in place of or alongside sprouts.
- Make it vegetarian: Replace bacon with 1–2 cups sliced mushrooms sautéed in oil for extra umami.
- Different seasonings: Use lemon pepper, ranch, herb blends, or a balsamic glaze instead of Cajun and hot honey for a different profile.
- Charcoal grill option: If you don’t have a pellet smoker, a charcoal grill with a smoke tube or wood chips produces great results.
- Serve with sauces: Pair with garlic aioli, honey mustard, or your favorite BBQ sauce for dipping.
🥡 Store and Reheat Smoked Brussels Sprouts
Best served fresh, but you can make them ahead and keep leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture when reheating, use an air fryer:
- Air fryer: 360°F for 10 minutes, shake, then 400°F for 3–4 minutes to crisp.
- Oven: 360°F for 15–20 minutes.
- Microwave: Heat in 30-second bursts until warmed through (texture will be softer).
To freeze: cool completely, spread on a baking sheet without touching, flash-freeze about an hour, then transfer to a freezer-safe container for up to one year. Thaw before reheating.
🥦 Easy Smoked Veggie Recipes
- Smoked Cauliflower
- Smoked Bacon-Wrapped Asparagus
- Smoked Asparagus
- Smoked Au Gratin Potatoes
🤤 More Must-Try Recipes
- Smoked Baked Beans
- Air Fryer Cherry Tomatoes
- Smoked Cream Cheese
- Smoked Pork Loin
- Air Fryer Smashed Potatoes
🌱 Air Fryer Brussel Sprouts
For extra crispiness, after smoking but before adding hot honey, transfer the sprouts to an air fryer at 400°F for 3–4 minutes. This quick blast crisps the exterior while preserving the smoky interior.
🛠 Grill Tools and Smoker Equipment
- Pellet smoker or any grill set up for smoking
- Large cast-iron skillet or 12″ skillet
- Dutch oven (optional)
- Smoke tube or wood chips for charcoal grills
- Sharp chef’s knife and cutting board
❓ FAQ
No need to parboil for smoking. Because they cook slowly in the smoker, they become tender without pre-boiling. If you plan to briefly grill them directly over high heat, parboiling or steaming first helps ensure tenderness.
They’re done when the outsides are golden brown and a fork slides in easily. Check around the one-hour mark and continue smoking until tender to your preference.
Absolutely. Cajun seasoning and hot honey are the finishing touch here, but you can swap in herb blends, lemon pepper, balsamic glaze, or any seasoning you prefer.
🎁 Wrap Up
Smoked Brussels sprouts are an easy, flavorful side that elevates any barbecue. With simple ingredients and a smoker (or a grill set for smoke), you can make a crowd-pleasing dish that’s smoky, savory, and perfectly balanced by a touch of sweet heat. Try them for your next gathering and adjust seasonings to suit your taste.
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