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
Course Appetizers
Cuisine barbecue
- 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)
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.
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.
Keyword black's barbecue, jalapeño, poppers, smoked jalapenos