Brisket Jalapeño Poppers
Our favorite way to enjoy leftover beef brisket
Equipment
- 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
Ingredients
- 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
Instructions
- 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.)
Video
Notes
A good optional ingredient to include is fresh cilantro.
Tried this recipe?Let us know how it was!