BRISKET N CREAM CHEESE STUFFED JALAPEÑOS

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yankee2bbq

Master of the Pit
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May 7, 2017
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Northern Arkansas-Banjo Land
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:
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Wow Justin, those look amazing but a bit too tantalizing. Been on the road for several days and had forgotten how horrible restaurant food is. Your post is a great reminder why we are looking forward to being home tomorrow. Beautiful job sir but I hope you didn't get a popper stuck between dem tooths :emoji_laughing:

Robert
 
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