Brisket Jalapeño Poppers
- 1 Jalapeño coring knife I found mine at hastybake.com's store in Tulsa, Oklahoma
- 1 metal smoking tray
- 1 Outdoor pellet smoker I use and recommend the RecTeq RT-700 Bull
- 1 cutting board
- 1 sharp paring or boning knife
- 1 2 quart glass measuring cup
- 1 plastic spatula
- 1 large cooking skillet
- 3-4 tbsp Meat Church All Purpose Gospel Rub
- 15-20 large jalapeño peppers
- 3 tbsp minced garlic
- 12 oz grated cheddar cheese
- 16 oz cream cheese (can use low-fat)
- 1 large yellow onion (diced)
- 1 tbsp vegetable oil
- PreHeat smoker to 400 degrees.
- Heat oil on medium heat on the stove.
- Dice / chop onion and sauté / brown well in the skillet
- Chop brisket and add to onion, heat and mix. Set aside.
- Cut off tops of jalapeños and core out seeds and veins as best you can.
- Cut peppers in half lengthwise, remove remaining veins in bottom / tip of the pepper with a paring knife.
- Put both cream cheese blocks (2 8 oz blocks) in glass mixing bowl / measuring cup and soften in microwave at 50% power for 1.5 minutes.
- Add grated cheddar, minced garlic, sautéed onions and brisket, and BBQ rub seasoning to softened cream cheese. Combine with spatula..
- Use small spoon (iced tea spoon works well) to fill each hollowed out, half pepper.
- Sprinkle tops with additional BBQ rub seasoning.
- Cook loaded peppers on metal cooking sheets in the smoker for 15 to 20 minutes at 400 degrees, depending on how soft you want the peppers. (My wife prefers 15 minutes / not too soft.)
I’ve cooked jalapeño poppers several different ways, but this is our family favorite! It’s also my favorite way to eat leftover beef brisket! Shout out to Firebirds Meat Market in Oklahoma City, where I learned jalapeño poppers can become SO MUCH better with a little brisket inside! Shout out also to Matt of Meat Church’s video, “Jalapeño Poppers with Chorizo,” which was a contributing inspiration for this recipe. Be sure to watch the almost 18 minute video I created to accompany this recipe!