Description
Spicy Jalapeños Stuffed with Smoked Brisket deliver a mouthwatering fusion of Texan barbecue flavors that dance on your palate. Smoky, tender brisket nestled in fiery peppers creates an irresistible appetizer you’ll crave at every gathering.
Ingredients
Scale
Main Ingredients:
- 12–16 extra large jalapenos
- 1 pound (16 ounces) smoked brisket, pulled
- 1 pound (16 ounces) chorizo (optional)
Cheese and Cream:
- 16 ounces (454 grams) cream cheese, softened
- 2 cups (226 grams) smoked gouda, shredded
Seasonings and Extras:
- 1/2 cup Jeffs original rub
- 12–14 slices thick-cut bacon
- Jeffs original sauce
Instructions
- Jalapeños require precise preparation to transform them into an indulgent appetizer filled with smoky, rich meat and creamy cheese.
- Create a precise “T” incision along each jalapeño pepper, slicing halfway through just beneath the stem, then extending a vertical cut from the top to the tip.
- Meticulously remove seeds and internal membranes using a delicate, razor-sharp knife, then rinse peppers under cold water to eliminate remaining seed particles.
- In a mixing vessel, thoroughly combine pulled brisket, cream cheese, smoked gouda, and seasoning rub until ingredients are evenly distributed and create a harmonious filling.
- Gently open each jalapeño and carefully load the prepared mixture into the pepper cavities, ensuring a generous but neat distribution.
- Select high-quality bacon slices and delicately stretch them before wrapping each stuffed pepper, securing the bacon with a toothpick to maintain structural integrity.
- Configure smoker to maintain a consistent 225°F temperature using indirect heating, selecting pecan wood for enhanced flavor complexity and filling the water pan if applicable.
- Position wrapped peppers directly on smoker grates, allowing them to slowly cook and develop complex flavors for approximately three hours until bacon reaches optimal crispness and peppers soften.
- During final stages, apply a thin layer of barbecue sauce, then elevate smoker temperature to 350°F and continue cooking for an additional 15 minutes to caramelize and intensify flavors.
- Immediately present these Texas Twinkies while piping hot, showcasing their tantalizing combination of spicy, smoky, and creamy elements.
Notes
- Slice jalapeños carefully to maintain their structure, using a sharp knife to create a clean “T” cut without tearing the pepper.
- Remove all seeds and veins thoroughly to reduce intense heat while preserving the pepper’s flavor profile.
- Use room temperature cream cheese for smoother mixing and easier stuffing, ensuring a creamy consistent texture throughout the filling.
- Select thick-cut bacon that can stretch slightly, which helps create a complete wrap around the stuffed peppers without gaps.
- Opt for pecan wood chips for a mild, nutty smoke flavor that complements the rich brisket and cheese without overpowering the dish.
- Monitor bacon closely during smoking to achieve a perfect crisp texture without burning, adjusting smoker temperature if needed.
- Consider using latex gloves when handling jalapeños to prevent skin irritation from capsaicin oils.
- Prep Time: 30 minutes
- Cook Time: 3 hours 15 minutes
- Category: Appetizer, Snacks
- Method: Smoking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 16
- Calories: 200
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg