Bacon-Wrapped Smoked Jalapeño Poppers
The most addictive thing I've ever smoked: whole cored jalapeños stuffed with cream cheese, cheddar and Honey Hog, wrapped in bacon, topped with Texas Sugar and smoked at 275°F until crispy.
I had a birthday and pig roast to go to and wanted to bring an appetizer that wasn't pure meat. I loosely followed Meat Church's guide for these, and they were so addictive. All night I watched people try one, go wide-eyed, and come right back for a few more.
Make the filling your own
Start with softened cream cheese and mix in whatever you like. I went with cheddar and Meat Church Honey Hog. That combo is insane. I had to stop myself from eating it by the spoonful.
Core them whole
I tried halving them and coring them whole, and coring them whole was faster for me. Rinse them out to wash away the seeds and tone down the heat. I kept them small since it was a big group and I wanted them to be light appetizers.
Bacon and heat
Wrap them in bacon, sprinkle a little Texas Sugar on top, and smoke at 275°F for about an hour and a half, until the bacon is crispy. I tried glazing a few in BBQ sauce at the end, but it took away from the flavor, so I skipped it on the rest.
Watch the cook
And More!
Bacon-Wrapped Smoked Jalapeño Poppers
The most addictive thing I've ever smoked: whole cored jalapeños stuffed with cream cheese, cheddar and Honey Hog, wrapped in bacon, topped with Texas Sugar and smoked at 275°F until crispy.
Print- Prep
- 25 minutes
- Cook
- 1½ hours
- Total
- About 2 hours
- Yield
- 24 poppers
- Method
- Smoked
- Wood
- Your choice
Instructions
- Set your smoker to 275°F.
- Cut the tops off the jalapeños and core them out whole. Rinse out the seeds to tone down the heat.
- Mix the cream cheese, cheddar and Honey Hog until smooth.
- Fill each jalapeño with the mixture.
- Wrap each one in a half slice of bacon and secure it with a toothpick.
- Sprinkle a little Texas Sugar on top and set them on a rack or popper tray.
- Smoke for about 1½ hours, until the bacon is crispy.
- Rest for 5 minutes before serving. The filling is molten.
Pitmaster Notes
- Skip the BBQ glaze. I tried it and it took away from the flavor.
- Don't forget toothpicks. Ask me how I know.
Product links are things I actually used. Some are affiliate links, and as an Amazon Associate I earn from qualifying purchases.
Times and temps are my starting points. Every cooker and every cut runs a little different, so cook to temperature and feel, not the clock.
