Smoked Jalapeño Poppers with Bacon and Brisket from Black's Barbecue
The secret to perfect jalapeño poppers lies in the prep. Par-cooking the bacon in water renders out fat and ensures it cooks evenly, resulting in crispy, flavorful bites - not chewy or undercooked strips. Blistering the jalapeños in bacon fat adds smoky depth while softening their texture, removing the raw, vegetal taste. Combined with a creamy, smoky filling, these poppers deliver the perfect balance of crispy, smoky, creamy, and spicy
Ingredients
- 12 large jalapeños, halved and seeded
- 12 slices thin-cut bacon
- water (for par-cooking)
- 8 oz cream cheese, softened
- 1 cup chopped brisket or burnt ends
- ½ cup shredded cheddar cheese
- BBQ sauce, optional (for glazing)
Instructions
- Lay bacon flat in a cold skillet. Add enough water to cover the strips.
- Bring to a boil, rendering fat while cooking the bacon evenly.
- Once the water evaporates, remove the bacon (still pliable but partially cooked) and set aside.
- In the same skillet, blister the jalapeño halves in the rendered bacon fat, cut side down, until lightly charred (about 2-3 minutes). This develops a smoky, rich flavor and softens the peppers.
- Mix cream cheese, chopped brisket, and cheddar cheese in a bowl. Season with salt and pepper if needed.
- Spoon the filling into each jalapeño half. Avoid overfilling to prevent spills.
- Wrap each popper with a slice of bacon, seam-side down. Use toothpicks if needed.
- Preheat smoker or oven to 350℉.
- Arrange poppers on a wire rack over a baking sheet or directly on the grill grates.
- Smoke or bake for 20-25 minutes, or until bacon is crispy and filling is bubbling.
- In the last 5 minutes, brush with BBQ sauce if desired for extra sweetness and depth.
Notes
Pitmaster’s Tips:
- Why Par-Cook Bacon? Par-cooking renders fat, ensuring crispy bacon while keeping it flexible for wrapping.
- Why Blister the Jalapeños? Blistering adds charred, smoky flavor while removing the raw, vegetal taste.
- Filling Balance: Use more cream cheese than meat for the right creamy-to-smoky ratio.
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