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Smoked Jalapeno Poppers - with Brisket Infused

Course Appetizer
Cuisine American
Keyword bacon wrapped jalapeno poppers, smoked jalapeno, smoked jalapeno poppers
Prep Time 20 minutes
Cook Time 20 minutes
Servings 6 people
Calories 1039kcal


  • 10 Large Jalapeno Peppers
  • 16 oz Cream Cheese
  • 2 c Sharp Cheddar Cheese
  • 1 c Shredded Brisket, cooked
  • 10 slices Bacon


  • Pre-heat smoker to 325 degrees
  • Slice all the Jalapenos in half length-wise (see picture above for example). Pro-Tip: wear latex gloves so you don't burn your eyes anytime you touch them the rest of the day.
  • Remove seeds if you don't want super spicy, or leave seeds if you have no taste buds :)
  • Mix cream cheese, cheddar cheese, & shredded brisket in separate bowl. I always do this with my hands!
  • Cut Bacon slices in half
  • Fill jalapeno slice with cream cheese filling and drape bacon slice over the top of popper (I like to do this because if bacon is wrapped around the bottom of popper it always burns)
  • Place Jalapeno Poppers directly onto smoker grill
  • Cook at 325 for 20-25 minutes. When the bacon on top looks done, pull the poppers off.


Calories: 1039kcal | Carbohydrates: 6g | Protein: 81g | Fat: 75g | Saturated Fat: 35g | Cholesterol: 334mg | Sodium: 959mg | Potassium: 1269mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1658IU | Vitamin C: 28mg | Calcium: 365mg | Iron: 7mg