Bacon-wrapped jalapeño peppers loaded with cream cheese, brisket and cheddar.
- 1 cup leftover brisket
- 12 jalapeños
- 15 slices streaky bacon thin
- 18 oz cream cheese
- 1 cup grated cheddar or mozzarella
- 1 tsp BBQ rub if using
- 2 tbsp BBQ sauce
Split jalapeños lengthways and with gloves on remove the seeds.
Dice up the brisket into small chunks that will fit into your jalapenos.
Cook 3 slices of bacon and chop finely.
Mix cream cheese and cheddar in a large bowl, add the chopped brisket, BBQ rub and cooked bacon.
Stuff jalapeño halves and wrap with half a piece of streaky bacon. You want to use a toothpick to secure it.
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.
Sodium: 564mg | Calcium: 117mg | Vitamin C: 5mg | Vitamin A: 665IU | Sugar: 4g | Fiber: 2g | Potassium: 194mg | Cholesterol: 86mg | Calories: 343kcal | Trans Fat: 1g | Saturated Fat: 14g | Fat: 30g | Protein: 12g | Carbohydrates: 6g | Iron: 1mg