Instructions:
1. 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.
2. 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.
3. 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.
4. Stuff the peppers with the stuffing mixture.
5. Stretch thick slices of bacon then wrap a single piece around each pepper. Secure with a toothpick.
6. 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.
7. 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.
8. When the peppers are ready to eat, glaze them with thinned barbecue sauce and crank up the heat to 350°F for 15 minutes.
9. Serve immediately.
Prep Time: 45 minutes | Cook Time: 3 hours | Total Time: 3 hours 45 minutes
ADVERTISEMENT
