Smoked Jalapeño Poppers (Bacon-Wrapped ABTs)

Cream cheese, cheddar, and brisket stuffed inside jalapeños, wrapped in bacon, and smoked until the bacon crisps — Atomic Buffalo Turds, the tailgate classic.

Prep

30 minutes

Cook

1 hour 15 minutes

Rest

5 minutes

Equipment

• Sharp paring knife
• Melon baller or small spoon
• Mixing bowl
• Toothpicks
• Wire rack or jalapeño popper tray
• Smoker at 275F
• Nitrile gloves (jalapeño oils are no joke)

Ingredients

• 12 large fresh jalapeños
• 8 oz cream cheese, softened
• 1 cup sharp cheddar, shredded
• 1 cup chopped smoked brisket or pulled pork (optional but great)
• 2 tbsp BBQ rub
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 12 strips thin-cut bacon, halved
• 2 tbsp BBQ rub (for dusting the bacon)
• 1/4 cup BBQ sauce, warmed (for glazing)

Method

1. 01

   PREP THE JALAPEÑOS (15 min): Put on nitrile gloves. Slice each jalapeño in half lengthwise, stem to tip, leaving the stems on for a handle. Use a melon baller or small spoon to scoop out the seeds and white membranes — the membranes hold most of the heat, so scrape thoroughly for milder poppers or leave some for spicy.

2. 02

   MAKE THE FILLING: In a mixing bowl, combine cream cheese, cheddar, chopped smoked meat (if using), BBQ rub, garlic powder, and smoked paprika. Stir until fully mixed.

3. 03

   STUFF: Using a small spoon or piping bag, fill each jalapeño half with the cream cheese mixture, mounding it slightly above the edge of the pepper.

4. 04

   WRAP: Wrap each stuffed half with a piece of thin-cut bacon, starting at one end and spiraling to the other. Secure with a toothpick through the center. Dust the bacon with a light coat of BBQ rub.

5. 05

   FIRE THE SMOKER: Bring the smoker to a steady 275F with any wood you have (cherry, apple, pecan, or hickory all work). Wait for thin blue smoke.

6. 06

   SMOKE (1 hour): Place the poppers on a wire rack or popper tray so the bottom bacon crisps. Smoke uncovered 1 hour until the bacon renders and starts to crisp on the edges.

7. 07

   GLAZE (10-15 min): Brush the tops with warmed BBQ sauce and cook another 10-15 minutes until the glaze tightens and the bacon is bronze and crisp. Internal temp of the filling should read 165F.

8. 08

   REST (5 min): Let sit 5 minutes so the filling firms up — biting into a molten popper is a first-degree burn. Serve warm.

How to serve

• Serve on a wooden board with the toothpicks still in — grab and go.
• Great with a squeeze of lime and a cold light beer to cut the richness.