Cut the tops off of the jalapeños and core them.
Soften the cream cheese by microwaving about 1 min, 15 seconds at 50% power.
Mix cream cheese, grated cheddar, minced garlic, and leftover brisket / chorizo
Season generously with Meat Church Gospel rub, approximately 1 Tbsp
Stuff the cored jalapeños with the filling.
Wrap each jalapeño with a piece of bacon.
Smoke at 350 degrees for 1.5 hours.
Allow to cool at least 10 minutes, then enjoy!