This stuffed jalapeno recipe uses leftover chopped brisket that I had in the freezer and pepper jack shredded cheese along with cream cheese. The flavors of these ingredients with the kiss of smoke that these little nuggets of goodness get, makes them taste amazing. This little dish is great as a party appetizer or as a side dish.
The jalapeno popper is a term that has been around since 1972 in Texas. In 1993 the Poppers Supply Company of Portland, Oregon trademarked “Poppers” when used for “coating and breaded vegetable pieces.” For the complete history, check out Wikipedia.Print
The flavors of these ingredients with the kiss of smoke that these little nuggets of goodness get, makes them taste amazing. This little dish is great as a party appetizer or as a side dish.
- 12 jalapeños extra large
- 8 ounces cream cheese
- 1 lb smoked brisket (for this recipe I used leftovers from my last smoke)
- 1 cups smoked gouda shredded
- 12 slices bacon thick sliced
- Cut a “T” into each jalapeño pepper by cutting halfway through the pepper just below the stem then cutting a slit from the top of the “T” to the tip of the pepper.
- Carefully pry open the pepper and deseed and devein the peppers with a thin, sharp knife then give them a good rinse under cold water to remove any remaining seeds.
- Make the stuffing mixture using 1 cup of chopped brisket, 8 ounces of softened cream cheese, 2 cups of shredded pepper jack cheese. Mix well.
- Stuff the peppers with the stuffing mixture.
- Stretch thick slices of bacon then wrap a single piece around each pepper. Secure with a toothpick if needed.
- Setup smoker for cooking at 225 degrees with indirect heat. Use pecan wood for smoke and if your smoker uses a water pan, fill it up.
- Cook peppers directly on the grate for about 3 hours or until the bacon has a good bite-through and the peppers are soft to your liking.
- Serve immediately.
Keywords: Stuffed Jalapeños, Bacon, Brisket, Cheese, Smoked