Remove all seeds for milder heat. Chill before cooking for easier handling. Best served warm for maximum creaminess.
A bold barbecue appetizer featuring jalapeños stuffed with creamy cheese and smoked brisket, wrapped in beef, and smoked to perfection.
Ingredients
Scale
10 large jalapeños
8 ounces (225 grams) cream cheese, softened
1 cup (100 grams) shredded sharp cheddar cheese
1 cup (150 grams) chopped smoked beef brisket
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon black pepper
10 slices beef
½ cup (120 ml) BBQ sauce
Instructions
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Preheat smoker to 250°F (120°C) or oven to 400°F (200°C).
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Slice jalapeños in half lengthwise and remove seeds and membranes.
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Mix cream cheese, cheddar, brisket, and seasonings in a bowl.
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Fill each jalapeño half generously with mixture.
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Wrap each stuffed jalapeño with one slice of beef.
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Smoke for 60–75 minutes or bake 25–30 minutes until cooked and crisp.
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Brush with BBQ sauce during final 10 minutes of cooking.
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Serve warm.