🥓 How to Make Perfect Smoked Bacon Brussels Sprouts

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Smoked Brussels sprouts might just be the most underrated side dish in barbecue. When done right, they’re smoky, caramelized, and layered with flavor — crispy on the outside, tender inside, and kissed with a bit of bacon fat and balsamic glaze.

This version takes it to the next level. The combination of smoked bacon, sesame oil, soy, and balsamic creates an incredible sweet-salty umami depth that pairs perfectly with any grilled meat — from brisket to burgers. Once you try these, you’ll never see Brussels sprouts the same way again.

The Story Behind the Recipe

It all started on a Sunday smoke session — I had a few strips of bacon left from breakfast, a bag of Brussels in the fridge, and a little leftover balsamic. Instead of roasting them the usual way, I decided to toss them on the smoker while the bacon was sizzling away.

The result? Game changer. The bacon fat dripped down, the sprouts caramelized beautifully, and when I drizzled them with a quick balsamic reduction… let’s just say they didn’t even make it to the dinner table.

These Smoked Bacon Brussels Sprouts have been a go-to side ever since — a perfect mix of savory, smoky, and sweet.

Why You’ll Love This Recipe ❤️

🔥 Smoked to Perfection: That light wood smoke infuses every sprout with flavor.
🥓 Bacon Magic: Crispy bacon adds texture and smoky saltiness.
🍯 Tangy Balsamic Glaze: Balances out the rich flavors beautifully.
🥦 Crowd Pleaser: Even Brussels haters can’t resist this version.
👨‍🍳 BBQ-Friendly: Pairs perfectly with any smoked or grilled meat.

Smoked Bacon Brussels Sprouts

🕒 Prep Time: 20 min 🔥 Cook Time: 25 min ⏳ Total Time: 45 min 🍽 Serves: 4

Ingredients

  • 1 cup + 1 tbsp Balsamic Vinegar

  • ½ cup + 1 tbsp Soy Sauce

  • 2 tsp Sesame Seed Oil

  • 1 package Thick-Cut Bacon

  • 12–15 Brussels Sprouts

  • 1 tbsp Extra Virgin Olive Oil

  • 2 tbsp Garden Vegetable Seasoning

Instructions

1️⃣ Fire Up the Smoker

Preheat your wood-fired smoker to 350°F (176°C). Keep the temperature steady — you’ll need consistent heat for even cooking and bacon crispiness.

2️⃣ Make the Balsamic Reduction

In a small pot, combine balsamic vinegar, soy sauce, and sesame oil.
Simmer over low heat for about 1 hour, stirring occasionally, until reduced by two-thirds. The sauce should be thick enough to coat a spoon.

Pro Tip: Don’t rush this step. Low and slow creates that syrupy glaze you’ll want to drizzle on everything.

3️⃣ Smoke the Bacon

Lay the bacon strips directly on the smoker grates. Cook for 15–20 minutes, or until crispy and golden. Remove and let rest on a paper towel-lined tray.

4️⃣ Prep the Brussels Sprouts

Trim the tough ends and remove any damaged leaves.
In a large mixing bowl, toss with balsamic vinegar, sesame oil, olive oil, and Garden Vegetable Seasoning until evenly coated.

5️⃣ Smoke the Sprouts

Spread the seasoned sprouts evenly on wire racks for maximum airflow and even cooking.
Place them on the smoker at 350°F, then gradually increase to 400°F (204°C) for the final 10 minutes to caramelize the edges.

6️⃣ Chop the Bacon

Once cooled, chop your smoked bacon into bite-sized pieces. These will get tossed in at the end for that perfect crispy bite.

7️⃣ Combine and Serve

In a large bowl, combine the smoked Brussels sprouts, chopped bacon, and about half your balsamic reduction. Toss to coat evenly.
Drizzle extra reduction over the top before serving.

Pitmaster’s Bonus: Those stray leaves that fall off while trimming? Toss them on the smoker. They crisp up into little smoky chips — the best cook’s snack around.

Pro Tips for Perfect Smoked Brussels Sprouts 💡

🌡️ Temperature Control: Start at 350°F, then finish at 400°F for crispy caramelized edges.
🥓 Bacon Timing: Smoke bacon first so you can chop it and mix while the sprouts finish.
🥢 Asian-Inspired Twist: A dash of sesame and soy gives these sprouts deep umami flavor.
🍯 Glaze Control: Save half the reduction for drizzling right before serving — it adds glossy richness.
🔥 Wire Racks: These ensure airflow for even smoking and no soggy sprouts.

Why This Recipe Works

The combination of smoky heat, rendered bacon fat, and balsamic glaze creates a flavor trifecta — sweet, salty, and savory all at once. The wire racks allow airflow for crispiness, while the gradual heat increase ensures tender centers and crispy edges.

In short: every bite bursts with balanced flavor and texture. It’s the perfect side for brisket, ribs, or even grilled salmon.

FAQ

Q: Can I use turkey bacon instead of pork?
A: Yes, though it won’t render the same fat. Add a small drizzle of olive oil for extra richness.

Q: How do I stop the sprouts from burning?
A: Stir or toss them halfway through and monitor the smoker closely during the last few minutes.

Q: Can I make the balsamic reduction ahead of time?
A: Absolutely! Store it in a squeeze bottle in the fridge for up to a week.

Q: What’s the best wood for this recipe?
A: Apple, cherry, or maple wood complements the bacon and balsamic beautifully.

Q: How do I reheat leftovers?
A: Reheat on a cast-iron skillet over medium heat or in a 350°F oven for 10 minutes to bring back the crisp.

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