Jalapeños stuffed with cream cheese and bacon, wrapped in more bacon, and smoked until fully rendered.
YIELDAbout 12
PREP30 min
SMOKE60–90 min
HEAT250°F
THE STORY
Bacon is the default; leftovers can earn a spot.
The house version keeps the filling direct: cream cheese and chopped bacon inside the pepper, then two more slices wrapped around the outside. That gives the jalapeño enough smoke time for the bacon to render.
Leftover pulled pork has made an occasional appearance, and leftover shredded chicken was once planned for the same role. Both are optional—the bacon-only version remains the standard.
Method
Prep peppers.Cut a T into each jalapeño and remove seeds and membranes. For a softer pepper, pre-smoke or roast at 250°F for 20–30 minutes.
Make filling.Mix cream cheese, chopped bacon, and 1 Tbsp BBQ seasoning. Stir in pulled pork if using.
Stuff.Fill the peppers generously.
Wrap and season.Wrap each pepper with two bacon slices, overlapping as needed. Season lightly with the remaining rub.
Smoke.Set on a wire rack and smoke at 250°F for 60–90 minutes, until the bacon is browned and fully rendered and the peppers are tender. Rest briefly.
Remove all seeds and ribs for a milder bite. Smoked cream cheese is a strong upgrade; if using pulled pork, replace part of the chopped bacon rather than overfilling.
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