Preheat your favorite smoker to 225 degrees. Use a pellet scoop to ensure the hopper contains your favorite kind of pellets. If you are using a traditional smoker, be sure to add hickory wood chips. 

Gently wash and trim a small portion from the stem end of the mini cabbages, being careful not to cut them too short. This will help them stay intact. Also, be sure to remove any loose leaves or the outer leaves of the Brussels sprouts. 

Cut the Brussels sprouts in half. 

Chop the bacon into small bite-size pieces. 

Place the bacon bits in a cast iron skillet and cook on the stovetop on medium-high heat for 4-5 minutes. Wait to cook the bacon all the way through. 

Add the cut Brussels sprouts to the cast iron pan face down in a single layer. Do not remove the bacon or bacon fat.

Add your seasonings to taste. You can be generous with this, as smoking can mellow out the flavors.

Cook for another 4-5 minutes or until the face of the sprouts are caramelized.

Slice up your dates and place on top of the bacon and Brussels sprouts. 

Remove the pan from the stove and place it in the smoker using pot holders. 

For the best Brussels sprouts, allow them to cook for up to 45 minutes, ensuring they are fork tender. 

While the Brussels sprouts are smoking, let's prepare the best part: the balsamic drizzle. 

Balsamic Drizzle

This dressing or dipping sauce is fantastic and adds the perfect sweetness to this side dish.

Add 1 cup of balsamic vinegar to a medium saucepan and boil. 

Turn down the heat to simmer and reduce the vinegar by 30 %.

Add 2-3 Tbsp. of white sugar and boil, stirring constantly until the mixture is thickened. 

Turn the heat off and allow to rest for 5 minutes. 

Whisk in 3 Tbsp. of Dijon mustard until fully incorporated. 

Drizzle over the top of the Brussels sprouts and serve while still hot. 

You can also serve the tangy balsamic glaze as a dipping sauce in small dishes.