Description
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.
Ingredients
Scale
- 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
Instructions
- 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