Directions
- 1Chop leftover brisket into small pieces.
- 2In a bowl combine cream cheese, shredded cheese, chopped brisket and seasoning.
- 3Mix well.
- 4Chop off the tops of the jalapenos, slice them in half and remove the seeds and stems.
- 5Stuff jalapenos with the cream cheese and brisket mixture.
- 6Wrap each jalapeno in bacon.
- 7Place them on a wire rack and season with barbecue rub.
- 8Fire up the smoker to 250 degrees.
- 9Let them smoke for about 1.5 to 2 hours until the bacon is cooked through.
- 10Finish them off with barbecue sauce.
- 11Let the sauce tack up for about 15 more minutes.
- 12Pull them off, slice in and enjoy.
Ingredients
- 1 cup leftover brisket
- 1 block cream cheese
- 0.5 cup shredded cheese
- 1 generous portion Meat Church Honey Hog seasoning
- 10 jalapenos
- 10 slices bacon
- 1 generous portion barbecue rub
- 1 generous portion barbecue sauce
- 1 bag Bear Mountain BBQ Woods Gourmet BBQ pellets
Equipment
knifebowlspoonwire racksmoker
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