RWOrG113
Ingredients:
8 large jalapeño peppers
1 cup smoked brisket, shredded
8 slices bacon
8 oz cream cheese, softened
1/2 cup shredded cheddar cheese
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
Toothpicks, for securing
Directions:
Preheat your smoker to 275°F (135°C).
Cut the jalapeño peppers in half lengthwise and remove the seeds and membranes.
In a mixing bowl, combine the shredded brisket, cream cheese, shredded cheddar cheese, garlic powder, smoked paprika, salt, and pepper. Mix until well combined.
Stuff each jalapeño half with the brisket and cheese mixture.
Wrap each stuffed jalapeño with a slice of bacon, securing it with toothpicks.
Place the stuffed jalapeños on the smoker rack and smoke for 1 to 1.5 hours, or until the bacon is crispy and the peppers are tender.
Remove from the smoker and let cool slightly before serving.
Preparation Time: 20 minutes | Cooking Time: 1-1.5 hours | Total Time: 1.5-2 hours | Servings: 8
