Smoked Brussels Sprouts with Chorizo

Brussels sprouts with bacon are so last year. 
Trying smoking them with homemade dry Chorizo instead - 
you won't be disappointed!

Makes 1 lb, about 20 Brussels sprouts
Serves 2-4

- Ingredients -
1 lb Brussels sprouts
8 oz or one link dry cured Chorizo - click for recipe
1/8 cup butter
1/4 cup brown sugar

- Tools -
Weston Smoker
wood smoking chips
cast iron skillet

Preheat the smoker to 400 degrees F and soak your woodchips.

Chop the Chorizo so that it is crumbly.

Place it in a cast iron skillet with the Brussels sprouts, butter, and brown sugar.

The Brussels sprouts have just been placed into the pre-heated Weston Smoker.
After smoking for  15 minutes, you can begin to see the sprouts soften and darken.

Once the woodchips have soaked for 30 minutes, you can place them into the smoking box, fill the water pan with water, and smoke the Brussels sprouts for 30-40 minutes at 400 degrees F, until browned and tender. Serve immediately.

Sample Product Label
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