Smoked Jalapeno Poppers


  • 6 Jalapenos
  • Brisket (Already Cooked)
  • 6 Bacon Strips
  • ½ Block Cream Cheese
  • ¼ cup Shredded Cheddar Cheese
  • ¼ cup Honey

Equipment Used:

Bradley Smoker Settings:

Wood: Hunters Blend
Temperature: 226 F
Smoke Timer:  90 minutes
Timer: 90 minutes


  1. Set the Bradley Smoker to the listed settings above.
  2. Rinse the Jalapenos under cold water and cut off the tops (With the Stems).
  3. Make a cut long way into the jalapeno to remove all the seeds and core.
  4. Chop up about 4 slices of Brisket into small pieces (Small enough to fit inside the jalapenos easily).
  5. Time to heat up the cream cheese- using the microwave heat up the cream cheese to make it easier to stuff the peppers with.
  6. Time to Stuff the Peppers- Place the following inside the jalapeno chopped brisket, cream cheese 1-2 tsp, and shredded cheese. Wrap each pepper in 1 slice of bacon and drizzle with honey. Place into the smoker and set a timer for 90 minutes.
  7. After 90 minutes you want to make sure the bacon is crispy, or the poppers have turned a rich brown, burgundy color.
  8. Enjoy!

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