Ingredients:
- 12-16 extra-large jalapenos
- 16 ounces cream cheese
- 1 lb smoked brisket
- 1 lb chorizo (optional)
- 2 cups smoked gouda, shredded
- ½ cup Jeff’s original rub
- 12-14 slices thick-cut bacon
- Jeff’s original sauce
Instructions:
- Cut a “T” into each jalapeno pepper by cutting halfway through the pepper just below the stem, then cutting a slit from the top of the “T” to the tip of the pepper.
- Carefully pry open the pepper and deseed and devein the peppers with a thin, sharp knife, then rinse them under cold water to remove any remaining seeds.
- Make the stuffing mixture using 2 cups of pulled brisket, 16 ounces of softened cream cheese, 2 cups of shredded smoked gouda, and 1/2 cup of Jeff’s original rub. Mix well.
- Stuff the peppers with the stuffing mixture.
- Stretch thick slices of bacon then wrap a single piece around each pepper. Secure with a toothpick.
- Set up the smoker for cooking at 225°F with indirect heat. Use pecan wood for smoke, and if your smoker uses a water pan, fill it up.
- Cook peppers directly on the grate for about 3 hours or until the bacon has a good bite-through and the peppers are soft to your liking.
- When the peppers are ready to eat, glaze them with thinned barbecue sauce and crank up the heat to 350°F for 15 minutes.
- Serve immediately.
Enjoy!
