Brisket Poppers

Who doesn't love a jalapeño popper? Seriously, who?  Poppers have always been one of my favorite Super Bowl appetizers.  Today I'm putting a spin on them and cooking them in the smoker.

Here's what you need:

8 jalapeños

16 slices of bacon

16 burnt ends pieces

6 oz cream cheese (softened)

6 oz Frank's Red Hot Sweet Chili Sauce

Smokey Bey's BBQ Rub

Barbecue sauce

First you'll need to slice the jalapeños in half (slice from top to bottom).  Then remove the vein and seeds.

Now you can fill each jalapeño slice with a spoonful of the softened cream cheese.  Once the cream cheese is in place then add a spoonful of the sweet chili sauce to each jalapeño.  Then it's time to place two pieces of the brisket on each of the jalapeños.  Almost finished, wrap each of the jalapeños with a slice of back starting at the bottom and working your way to the top.  Once they are wrapped in bacon coat them with the rub.

***Make sure you have long slices of bacon.  Mine were thick and short which caused issues with wrapping the poppers the way I really wanted to.***

Place the poppers in the fridge until the smoker is up to temperature.  Light the smoker and prepare it to cook at 275 degree for about 2 hours.  Add your smoke wood 15 minutes before the poppers are placed in the smoker.

Fifteen minutes before the poppers are finished coat them with the barbecue sauce.

Enjoy!