Baconeers Peg Leg Poppers
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Brisket Rub
  1. Salt
  2. Seasonal Salt
  3. Rice Flour
  4. Paprika
  5. Sugar
  6. Garlic Powder
  7. Onion Powder
Main Ingredients
  1. Cream Cheese
  2. 14-16 lbs of Brisket
  3. 75 Jalapenos
  4. 5 Cans Pineapple Chunks In Juice
  5. 1/2 Cup Whiskey
  6. Cheddar Cheese
  7. BBQ Sauce
  8. 15 packages of Bacon
  1. Trim heavy fat from brisket. Liberally apply brisket rub and smoke for 5 hours. Move brisket to pan and add pineapple and whiskey. Seal air tight with heavy duty aluminum foil. Smoke an additional 5 hours @ 200 - 225 degrees.
  2. Core and clean half jalapenos. Chop brisket when complete. In a large bowl mix brisket with just enough cream cheese to bind. Add cheddar as desired. Stuff jalapeno boats with brisket mix and wrap each with 1 slice of bacon. Sear bacon on hot grill then place peppers back on the smoker for 1 hour @ 200-225 degrees. Lightly brush with BBQ sauce and smoke for 15 minutes.
Recipe Heritage
  1. "We'd been drinking in the backyard with some time to kill!" ~ Michael Clark
Bacon Bash Texas


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