The Ultimate BBQ Upgrade: Leftover Brisket Jalapeño Poppers

We’ve all been there: the day after a big smoke, staring at a container of leftover brisket. While a sandwich is great, sometimes that BBQ gold deserves a second act that’s a bit more… explosive.

Enter the Brisket Jalapeño Popper. It’s creamy, spicy, smoky, and wrapped in crispy bacon. By using chopped brisket, you’re adding a deep, beefy richness that standard poppers just can't touch.

Why You Should Shred Your Own Cheese

You’ll notice the recipe calls for shredding your own sharp cheddar. While the pre-bagged stuff is convenient, it’s coated in potato starch to keep it from clumping. For the gooiest, meltiest filling that actually binds to the brisket, grab a block and a grater. Your taste buds will thank you.

Ingredients

  10 Jalapeños: Split in half lengthwise, seeds and membranes removed (wear gloves!).

  1 block (8 oz) Cream Cheese: Softened to room temperature for easy mixing.

  8 oz Sharp Cheddar Cheese: Freshly shredded.

  1 cup Leftover Brisket: Finely chopped.

  1 pack Thin-Cut Bacon: Thinner slices wrap easier and crisp up faster.

  1 tbsp Blaxican Fajita Seasoning: A perfect blend for that extra punch of color and flavor.

Instructions

  Prep the Filling: In a medium bowl, combine the softened cream cheese, freshly shredded cheddar, and chopped brisket. Mix until well incorporated.

  Stuff the Peppers: Use a spoon to generously fill each jalapeño half with the brisket mixture. Don’t be afraid to mound it up a little!

  The Bacon Wrap: Take a strip of bacon and wrap it tightly around the pepper. Start at one end and overlap slightly to ensure the filling stays tucked inside during the cook.

  The Final Touch: Give the outside of the bacon-wrapped peppers a light dusting of Blaxican Fajita Seasoning. This adds a beautiful mahogany color and a nice crusty texture.

  The Cook:

    In the Smoker: Set to 300°F and smoke until the bacon is rendered and crispy (usually about 45–60 minutes).

    In the Oven: Bake at 375°F on a wire rack over a baking sheet until the bacon reaches your desired level of crunch.

Make It Your Own

The best part about this recipe is its versatility. While brisket is the star here, this method works for almost any leftover BBQ protein.

 Pro Tip: Try this same base with pulled pork, chopped smoked chicken, or even burnt ends. If you want more heat, leave a few seeds in the peppers; if you want it sweeter, brush a little BBQ sauce on the bacon during the last 10 minutes of cooking.

 

These poppers are the perfect "kitchen sink" appetizer for game day or your next backyard hangout. They turn yesterday’s dinner into today’s showstopper.