Smoked Jalapeno Poppers

Ingredients:

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

Equipment Used:

• P10 Bradley Smoker
• Bradley Smoker Foldable Table
• Bradley Smoker Non-Stick Silicone Mats
• Bradley Smoker Tools
• Thermoworks Timestick Trio
• Thermoworks Thermapen One

Bradley Smoker Settings:

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

Directions:

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!