Fill a large pot with enough water to fully submerge the Brussels sprouts. Place it over high heat and bring the water to a boil. Add the kosher salt.

Add the Brussels sprouts to the boiling water and stir. Boil for 4-5 minutes until tender but still bright green. Drain in a colander, rinse with cold water to stop cooking, and dry them on a kitchen towel.

In a 12" skillet, add the diced bacon and heat over medium heat. Cook, stirring occasionally, until the bacon is crisp and the fat renders, about 7-8 minutes. Remove the bacon and place it on a paper-towel lined plate.

Increase the heat to medium-high, then add the blanched Brussels sprouts and pecans to the skillet with the rendered bacon fat. Sauté for 4-5 minutes, stirring frequently, until the sprouts are crisp.

Sprinkle the mustard powder over the sprouts and pecans, stirring constantly for 1 minute. Pour in the bourbon (or cider vinegar) to deglaze the pan, scraping up any browned bits. Stir until the bourbon is absorbed, about 2-3 minutes.

Add the bacon back into the pan and pour in the maple syrup. Toss everything to coat, cooking for an additional minute until the syrup thickens slightly. Taste for seasoning and adjust with salt and pepper if needed. Serve hot and enjoy!