These smoked sprouts are grilled in cast iron, tossed with crispy bacon, a barbecue glaze and your favorite spices. Serve them with the spicy aioli for dipping.
1/2cupApple Habanero Bar-B-Que Sauceor other desired Barbecue sauce
For the Spicy Aioli
1tbspsour cream
1tbspmayo
1tspBarbecue Sauce
Salt and pepper
1tspBBQ Spice Blend
Instructions
Prep the GRill
Preheat the smoker to high, or sear setting. Place a cast iron skillet over the hot area of the grill to preheat.
Add the bacon to the pan, and cook until crisp.
Remove from pan and drain, reserving the bacon fat in the pan.
Smoke the Brussels Sprouts
Reduce the heat on your smoker to around 250°F.
Place the cast iron skillet back on the grill.
Add the onions, garlic, and brussels to the pan and toss to coat in the bacon drippings.
Sprinkle the barbecue spice blend over top.
Cover the lid of the grill and allow to smoke for 1 to 1 1/2 hours, until the sprouts are fork tender.
Glaze the sprouts
For the last 20 minutes of smoking, toss the brussels sprouts in half of the barbecue sauce.
Carefully, remove the cast iron pan from the smoker.
Mix in the cooked bacon
Chop the bacon and add it and the remaining barbecue sauce to the pan of sprouts, tossing to coat.
Serve hot.
Make the spicy aioli
Whisk the sour cream, mayo and barbecue sauce together in a small bowl. Season with salt and pepper to taste.
Sprinkle the barbecue spice blend over top and serve alongside the smoked brussels for dipping.
Video
Notes
This recipe is featured on a Traeger grill but can be made on any pellet smoker, gas grill, smoker, or even in the oven. You can make this recipe up to 2 hours ahead of time and keep the sprouts warm for serving later. Store leftovers up to 3 days in an airtight container in the fridge. However, the brussel sprouts do become soggy over time, so the sooner they are consumed the better.