Start by preparing the Brussel sprouts. Rinse them thoroughly and trim the ends. Remove any loose or yellowed leaves.

Cut each sprout in half lengthwise. This will help them cook evenly and absorb that delicious smoky flavor.

In a mixing bowl, drizzle about 2 tablespoons of olive oil over the halved sprouts. Season generously with salt, black pepper, and a pinch of garlic powder. Give them a good toss to ensure they're evenly coated with the seasonings.

Fire up your smoker or grill, aiming for a temperature of around 225°F (107°C).

While the smoker is heating, prepare your wood chips for smoking. If you have one, you can use a smoker box, or wrap the wood chips in aluminum foil and poke a few holes in it to allow the smoke to escape.

Once your smoker is at the right temperature and the wood chips produce smoke, it's time to get those sprouts on the grill grates.

Place the seasoned Brussel sprouts directly on the smoker grates, ensuring they have space between them for the smoke to circulate.

Close the lid and let them smoke for about 30-45 minutes. Check them periodically to ensure they're cooking evenly. They're ready when they're tender with a hint of char.

As soon as the sprouts are done, transfer them to a serving platter while they're still warm.

If you want to take these to the next level, sprinkle some grated Parmesan cheese over the top. The heat from the sprouts will melt that cheese into gooey perfection.