Dustin Blackwell from Hutchins BBQ stops by Good Day to make jalapeno peppers stuffed with brisket, cream cheese and wrapped bacon.
12 Whole Jalapenos
1.5 Pounds of Marbled Brisket - see instructions below
About 15 Tablespoons of Cream Cheese
12 Thick-Cut Strips of Bacon
2 Tablespoons of Kosher Salt
2 Tablespoons of Coarse Grind Pepper
6 ounces of BBQ Sweet Glaze - can make your own or purchase your favorite BJBQ sauce
Slice one side of jalapeno from stem to tip. Slice across on the stem end to represent a "T." Pit inside of jalapeno free of seeds and membranes. Place jalapenos on baking sheet and bake at 300 degrees for 10 minutes.
Remove jalapenos and place them in bowl of ice water to extract additional seed oil. Cover bottom of inside of the jalapeno with roughly a tablespoon of cream cheese. On top of the cheese, add 2 ounces of marbled brisket. Close the pepper around the stuffing and wrap with bacon. Add pinch of kosher salt and coarse grind pepper.
For oven preparation, place on baking sheet at 350 degrees for about 30 minutes. Remove peppers and apply roughly a tablespoon of BBQ sweet glaze and serve. Makes 12 servings.
Choose a brisket from your local butcher shop - choice grade or higher, the best meat you can start with the better. Trim fat off to a quarter inch or to your liking.
Create rub with 60 % pepper, 35 % salt & 5 % other flavor you like such as cumin or cayenne. Rub mixture on the brisket 2-3 hours before cooking and refrigerate.
Smoke at 220 degrees for one hour per pound. The internal temperature should reach 185 degrees for firm and 205 degrees for tender brisket.
Use the point of the brisket, which is marbled for Texas Twinkies.