Ingredients:

  • 16 large fresh jalapeño peppers (about 500g)
  • 225 g (8 oz) Cream Cheese, full-fat, softened to room temperature
  • 250 g (9 oz) Cooked Smoked Brisket, finely diced
  • 120 g (1 cup) Sharp Cheddar Cheese, freshly grated
  • 1 tsp Worcestershire Sauce
  • 1 Tbsp Your favourite BBQ Rub or All-Purpose Seasoning
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Freshly Ground Black Pepper
  • 8 slices Thin-Cut Bacon (halved crosswise to create 16 strips)
  • 16 wooden toothpicks

Instructions:

  1. Prepare the Jalapeños: Put on disposable gloves before handling. Slice the 16 jalapeños lengthwise from stem to tip, creating 32 boats. Using a small spoon, carefully scrape out all seeds and white membrane (pith) from each half. Rinse hands and equipment thoroughly while still wearing gloves.
  2. Mix the Filling: In a large bowl, combine the softened cream cheese, grated cheddar, diced brisket, Worcestershire sauce, BBQ rub, garlic powder, and black pepper. Mix thoroughly until the mixture is uniform and the brisket is evenly distributed.
  3. Chill: Place the mixed filling in the refrigerator for 15 minutes to stiffen slightly, which makes assembly easier.
  4. Stuff and Wrap: Mound the chilled filling mixture into the hollowed jalapeño halves. Take one short strip of bacon and wrap it around the widest part of each stuffed jalapeño half, covering the filling. Secure the bacon tightly by piercing it with a toothpick through the bacon, the pepper, and the filling.
  5. Cook the Firecrackers: Preheat your oven to 200°C (400°F). Place the poppers onto a wire rack set over a baking sheet (this allows fat to drain). Bake or grill for 30–35 minutes until the bacon is nicely crisp, and the filling is golden brown and bubbling.
  6. Serve: Carefully remove the poppers from the oven. Let them cool on the rack for 5 minutes before serving (the filling is extremely hot). Remove all toothpicks just before serving.