Took some leftover brisket from my smoke this weekend, mixed with cream cheese, stuffed in de-seeded poblano peppers, wrapped in bacon and smoked at 225 for 3 hours. Changes I will make next time are to add some seasonings, use more flavorful cheese, and try to get the peppers more cooked (any ideas on that last one? I don't like them hard). Over all, very good for my first smoke with stuffed peppers besides jalapeños.
post #1 of 5
6/16/14 at 5:37pm