Smoking

Smoky Brisket Stuffed Jalapeno Poppers

These poppers are a delicious twist on the classic appetizer! The smoky flavour from the COBB complements the rich brisket and creamy cheese filling.

Ingredients :

  • 12 large Jalapeno peppers
  • 200g Cream cheese, softened (can be substituted with Goat’s Cheese)
  • 1 cup chopped Leftover brisket
  • ½ cup shredded Cheddar
  • ¼ teaspoon Chipotle powder (optional, for extra smokiness)
  • ¼ teaspoon Garlic powder (optional)
  • Salt and pepper to taste
  • 12 slices thin-cut Bacon
    For smoking, you will need ½ a cup of wood shavings (soak wood chips in
    water for 10 minutes prior to cooking.)
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Directions:

  1. Prep the jalapenos: Wash the jalapenos and pat them dry. Cut the stems off and slice them in half lengthwise. Wear gloves while handling jalapenos to avoid burning your hands and eyes. Carefully remove the seeds and membranes with a spoon. You can leave some seeds in for a spicier popper. (If you want to get ALL the heat off the jalapenos, cook them in water for 3-5 minutes)
  2. Make the filling: In a mixing bowl, combine the softened cream cheese, chopped brisket, cheddar, chipotle powder (if using), garlic powder, salt and pepper. Mix well until everything is incorporated.
  3. Stuff the peppers: Spoon the filling mixture into each jalapeno half, making sure not to overstuff them.
  4. Wrap with bacon: Wrap each stuffed jalapeno half with a slice of bacon. Secure the bacon with a toothpick if needed (you can choose whether to stack the two halves on top of each other, or to wrap each piece separately).
  5. Light your COBB: Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your 8 briquettes. Place the Grill Grid , Roast Rack and Dome Lid on your COBB and let it heat up for at least 5 minutes. (You can also use your BBQ Kit
  6. Lay your chips: Once soaked, place smoking chips on the CobbleStone  or charcoal/briquettes.
  7. Grill the poppers: Place the jalapeno poppers on the Roast Rack. Close the lid and cook for 30-40 minutes or until the bacon is crispy and the filling is heated through (depending on the size of the jalapenos, you might do two batches of cooking).
  8. Glaze (optional): During the last few minutes of cooking, you can brush the poppers with additional BBQ sauce for a sweet and sticky glaze.
  9. Serve: Once cooked, remove the poppers and let them cool slightly before serving. Enjoy them warm with your favourite dipping sauce, like ranch or sweet chilli sauce.

COBB Tips

  • Be sure to wear gloves when removing the seeds from the jalapenos!
  • If you don’t have leftover brisket, you can substitute it with shredded cooked chicken or sausage.
  • Leftover poppers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or microwave until warmed through.
  • To add a bit of sweetness, drizzle the poppers with honey after they come off the grill.