Brisket Jalapeño Poppers

Yield: 10 Poppers
Prep Time: 20 minutes
Cook Time: 60 minutes
Special Equipment: Smoker

Ingredients

• 10 Jalapenos split in half lengthwise, seeds and membrane removed (wear gloves)

• 8 oz block Cream Cheese freshly shredded

• 1 cup leftover brisket finely chopped

• 1 pack Thin-cut Bacon(thinner slices wrap easier and crisp up faster)

• 1 tbsp Blaxican Fajita Seasoning

Directions

1. Prep the Filling: In a medium bowl, combine the softened cream cheese, freshly shredded cheddar and chopped brisket. Mix until well incorporated.

2. Stuff the Peppers: Use a spoon to generously fill each jalapeno half with the brisket mixture. Don’t be afraid to mound it up a little.

3. The Bacon Wrap: Take a strip of bacon and wrap it tightly around the pepper. Start at one end and overlap slightly to ensure the filling stays tucked inside during the cooking.

4. In the Smoker: Set to 300 degrees and smoke until the bacon is rendered and crispy (usually about 45-60 minutes)

5. In the Oven: Bake at 375 degrees on a wire rack over a baking sheet until the bacon reaches your desired level of crunch.