12 whole jalapeños
15 T. cream cheese
1½ lbs. marbled brisket
12 thick-cut strips bacon
2 T. kosher salt 2 T.
6 oz. BBQ Sweet Glaze
Slice one side of each jalapeño from stem to tip.
(We recommend these jalapeños)
Slice across the stem end; remove seeds and membranes.
Place jalapeños on baking sheet; bake at 300ºF for 10 minutes. Remove from oven; place jalapeños in bowl of ice water to extract additional seed oil.
Cover each jalapeño's inside bottom with approximately 1 T. cream cheese; add 2 oz. brisket.
Close pepper around stuffing. Wrap with bacon; add pinch salt and pepper.
Place peppers on baking sheet; bake at 350ºF for about 30 minutes.
Remove; apply approximately 1 T. glaze to each.
Optional: Follow our Brisket Recipe and add bits to the final product. You can also Grill the Jalapeño Poppers as well.
Jalapeño Popper Photo from Flickr
Raw Jalapeños Photo from Flickr
Cream Cheese Jalapeño Photo from Flickr
Grilled Jalapeño Poppers Photo from Flickr