Texan JalapeƱo Poppers with Bacon, Brisket, Cream Cheese, & BBQ Sauce šŸ„“ šŸŒ¶


12 whole jalapeƱos

15 T. cream cheese

1Ā½ lbs. marbled brisket

12 thick-cut strips bacon

2 T. kosher salt 2 T.

Coarse-ground pepper

6 oz. BBQ Sweet Glaze


Slice one side of each jalapeƱo from stem to tip.

(We recommend these jalapeƱos)

Slice across the stem end; remove seeds and membranes.

Place jalapeƱos on baking sheet; bake at 300ĀŗF for 10 minutes. Remove from oven; place jalapeƱos in bowl of ice water to extract additional seed oil.

Cover each jalapeƱo'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 350ĀŗF 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 JalapeƱo Poppers as well.

JalapeƱo Popper Photo from Flickr

Raw JalapeƱos Photo from Flickr

Cream Cheese JalapeƱo Photo from Flickr

Grilled JalapeƱo Poppers Photo from Flickr

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