Smoked Bacon Wrapped Brussels Sprouts

If you’re going to eat Brussels sprouts, why not wrap them with bacon and smoke them?

These delicious nuggets are easy to make and so good! The salty bacon pairs well with the sweet nuttiness of Brussels sprouts. Serve them up with a lemon garlic dipping sauce, and now you have a side dish that can’t be beaten.

Ingredients you’ll need

(Note: The full ingredient list with exact measurements is in the recipe card below—scroll down when you’re ready to prep!)

• Brussels sprouts – Look for small to medium sprouts for the best balance of tenderness and crispiness. Trim the ends and remove any yellowed outer leaves before wrapping.
• Thin-cut bacon – Works best for wrapping since it crisps up evenly and doesn’t overpower the sprouts. Avoid thick-cut, which takes longer to render.
• All-purpose sweet BBQ rub – Any store-bought seasoning blend with a balance of sweetness, salt, and savory spices enhances both the bacon and Brussels sprouts. Our ultimate rib rub works great.
• Maple syrup – Brushed on near the end of cooking, it caramelizes beautifully and balances the saltiness of the bacon.
• Dipping sauce – I share an easy recipe for a lemon garlic dip, but you can use store-bought ranch, mayo, or even BBQ sauce.

How to make smoked bacon wrapped Brussels sprouts 

1. Fire up the smoker

Preheat your smoker to 225°F.

I used my Traeger Timberline with Bear Mountain cherry pellets for this smoke. If you don’t have a smoker, you can make these in the oven.

2. Prep

Wash the sprouts and cut the tops off to remove the hard bit attached to the stem. This allows the sprout to sit flat.

Take a half-slice of bacon and wrap it around a Brussels sprout. I like to insert a toothpick right through the sprout to ensure the bacon stays in place.

Make sure to use thin-cut bacon; it’s easier to wrap around the sprout and also renders better, resulting in a nice, crispy texture. 

Give each Brussels sprout a season with the BBQ rub.

3. Smoke the Brussels sprouts

Place your bacon-wrapped Brussels sprouts, seam-side down, on a wire rack, then pop them into the smoker and cook for 30 minutes at 225°F.

4. Crisp up the bacon

After smoking for 30 minutes, increase the temperature of your smoker to 375°F. The high heat is needed to render the fat in the bacon and to make it crispy. You don’t want soggy bacon, people! 

About five minutes before you remove the sprouts, brush each one with maple syrup. 

5. The dipping sauce

Combine mayonnaise, sour cream, lemon juice, garlic powder, salt, and a dash or two of cayenne pepper.

This bright sauce has hints of garlic and just a kiss of heat from the cayenne. It’s the perfect complement to the Brussels sprouts, rounding out the dish.