Got a bunch of jalapeños from the garden.
Also had a brisket flat in the freezer from a previous smoke. Had cream cheese, cheddar cheese and bacon in the fridge.
Time to make some stuffed jalapeños poppers.
Smoked them on the WSM with cherry wood at 250 degrees. Took almost 3 hours.
Here are some pictures:
Also had a brisket flat in the freezer from a previous smoke. Had cream cheese, cheddar cheese and bacon in the fridge.
Time to make some stuffed jalapeños poppers.
Smoked them on the WSM with cherry wood at 250 degrees. Took almost 3 hours.
Here are some pictures: