Bacon-Wrapped Smoked Jalapeño Poppers (Printable)

Printing doesn't work inside the TikTok or Instagram app. Tap the ⋯ menu and choose Open in browser, then print from there.

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.

Prep: 25 minutes
Cook: 1½ hours
Total: About 2 hours
Yield: 24 poppers
Method: Smoked
Wood: Your choice

Ingredients

12 jalapeños
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1 tbsp Meat Church Honey Hog rub
Meat Church Texas Sugar rub, for the tops
6 slices thin-cut bacon, halved
Toothpicks

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.

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.

From dkcraftbbq.com/recipe/bacon-wrapped-jalapeno-poppers