Smoked Jalapeño Popper Appetizers a favorite at Big D’s BBQ
Whether you’re having a small backyard party or entertaining a few hundred friends, these smoked jalapeño poppers will the be a big topic of conversation. They are relatively easy to prepare and are perfect as an appetizer or as a meal.
At Big D’s BBQ, we grow a “Monster Jalapeño” in our garden each year. This year we are up to 27 plants which will yield over 3000 jalapeños!
Smoked & Stuffed Jalapeño Popper Appetizers
Approx. 12 pieces
Our stuffed and smoked jalapeño poppers are a sell-out favorite of our guests Big D’s BBQ. We only offer them for a limited time, generally in late summer, when our Monster Jalapeños are ready for harvesting.
Think of these as a great game-day finger food, as an appetizer for a gathering or as a meal.
In this recipe we share our secrets for this popular appetizer.
Each jalapeño will make two pieces. Generally 4 to 6 pieces is a serving for a meal.
It’s hard to be specific with amounts of each ingredient because you can add and adjust the ingredients to your taste.
TIP: The heat comes from the seeds. To make a milder version, make sure you remove all of the seeds.
Large Monster Jalapeños
Shredded Sharp Cheddar Cheese
Cream Cheese (8oz.) (room temp and softened)
Slice jalapeños in half lengthwise and remove all seeds
Chop brisket into small bite size pieces
In a bowl, combine all ingredients adding brisket and cheddar cheese to taste.
Stuff the brisket and cheese mixture into the hollowed out cavity of each jalapeno.
Wrap bacon around the popper.
Temperature and Smoking
Smoke poppers at 250 degrees (farenheit) for approximately 2 hours or until the bacon is crisp.
Grab a cold drink and enjoy!