Today, we’re going to cook something we’ve never featured on the channel before. I’ll give you a hint. They’re green, they’re leafy, and we’re going to smoke them. If you haven’t guess by now, we are making bacon wrapped brussel sprouts! So, follow me and let’s turn up the tasty.
We’ve never featured a vegetable on our channel before. But, there’s a first time for everything! Now, this is not something I liked when I was a kid. It wasn’t until I grew up and had it mixed with bacon that I knew it could be delicious. So, we are going to be pairing these brussel sprouts with bacon, wagyu tallow, and Barbecue Deluxe spices sent to us by Spice House.
Bacon Wrapped Brussel Sprout Ingredients:
- Spice House Bronzeville Southern Rib Rub
- Spice House Back of the Yards Garlic Pepper Butcher’s Rub
- Brussel Sprouts (obviously). About two pounds.
- One pound of bacon (also obviously)
- 1/4 cup of Wagyu Beef Tallow. We recently shared a video and recipe on our to make this tallow. Check it out here!
How to Make Bacon Wrapped Brussel Sprouts
- Pre-heat your smoker to 200 degrees Fahrenheit.
- Prep the brussel sprouts. Cut off the end where the leaves meet. IF it over if you lose a couple leaves during this process.
- Prep the bacon by cutting the strips in half.
- Melt 1/4 cup Wagyu Beef Tallow and cover the brussels sprouts.
- Evenly and generously season with the Spice House blends. You can really use any spice blend you’d like. We like the Bronzeville and Back of the Yards blends because they add a nice, rich barbecue flavor!
- Wrap the brussel sprouts with the bacon. Try to not to overlap the bacon too much, to ensure that it gets nice and crispy. We used this same method when we made bacon wrapped jalapeno poppers.
- Smoke your bacon wrapped brussel sprouts low and slow for two hours.
- Once the two hours is up, crank your smoker to 350 degrees and cook for about 5 minutes to get the bacon nice and crispy!
Once you open up the smoker, you will see absolutely gorgeous brussel sprouts (yeah, I said it) wrapped in crispy, delicious bacon. They could cut like butter. If not, you did something wrong. The bacon has a perfect crispy texture that balanced well with the slightly chewy brussel sprout. The Wagyu Beef Tallow doesn’t add too much flavor, but definitely helped the brussels reach that perfect texture. The Spice House rubs add a great flavor and a little bit of sweetness that isn’t overpowering.
I encourage you guys to try this recipe – you’ll be glad you did. Let’s face it, everything tastes better with bacon. How do you guys brussel sprout at home? What’s your favorite method? We’d love to hear from you guys in the comments below. As always, follow along with our cooking journey where we post weekly video recipes and experiments on our YouTube Channel.