Bacon-wrapped jalapeñopeppers loaded with cream cheese, brisket and cheddar.
- cream cheese
- grated cheddar/mozzarella
- leftover brisket
- streaky bacon
- BBQ sauce
- BBQ rub
Try to keep some brisket from your cook.
Split jalapeños lengthways.
Using gloves, remove seeds.
Cook bacon and chop finely.
Mix cream cheese, cheddar/mozzarella in a large bowl with chopped brisket, BBQ rub and cooked bacon.
Stuff jalapeño halves and wrap with streaky bacon.
Smoke at 350°F for 45 minutes.
Glaze with your favorite BBQ sauce and smoke at the same temp for a further 15 mins until set.