Ingredients
- 12 medium jalapeño peppers
- 12 tablespoons cream cheese, softened
- 1 ½ pounds cooked chopped brisket
- 12 slices thick-cut bacon
- kosher salt and ground black pepper to taste
- ½ (12 ounce) bottle BBQ sauce
Directions
- Preheat the oven to 300 degrees F (150 degrees C).
- Slice jalapeños in the shape of a “T.” Cut a vertical line from top to bottom with a cross-cut right under the stem, Only cut halfway through the jalapeños. Use a spoon to discard all seeds. Place jalapeños on a baking sheet.
- Bake in the oven for 10 minutes.
- Place jalapeños into a bowl of ice water for a few minutes to extract the rest of the seed oil. Pat dry with a paper towel.
- Increase temperature of the oven to 350 degrees F.
- Spread 1 tablespoon cream cheese in each jalapeño. Place about 2 oz brisket in each one, then wrap it with a piece of bacon. Place poppers on the baking sheet and season them with salt and pepper.
- Bake in the oven for 30 minutes. Remove from the oven and brush the top with BBQ sauce. Place them back in the oven and bake for 5 more minutes.
** How to cook Brisket in the oven **
Note: Ensure you start preparing the brisket a day in advance for optimal flavor absorption from the dry rub overnight, resulting in a superior outcome.
Before Cooking Commence by creating your preferred dry rub, a quick process that should take approximately 5 minutes.
Remove the brisket flat from its packaging, place it on a cutting board, and pat it dry using a paper towel.
Apply a generous portion of the dry rub on the top side of the brisket. Flip it over and repeat the process, ensuring thorough coverage on all sides. Massage the rub into every crevice, ensuring an even coating.
Wrap the rubbed brisket tightly in a few layers of foil. Place it in a pan or dish to prevent potential juice leaks in the refrigerator.
Refrigerate the brisket for at least overnight, up to 12 hours. An hour before cooking, take the brisket out of the refrigerator, unwrap it, and allow it to reach room temperature.
Cooking Brisket Preheat the oven to 300° and position a rack inside a large roasting pan. Lay crisscrossed sheets of foil on the rack, ensuring they are long enough to loosely cover the brisket. Optionally, line the bottom of the roasting pan with aluminum foil to catch any drippings.
