These smoked jalapeno poppers go great with brisket. If you've never had smoked cream cheese before, you are in for a treat. I prefer to use oak or hickory in the smoker for these, but feel free to use any wood you like.
Ingredients
- ounces cream cheese: 8 piece (softened)
- cheddar cheese: 0.25 cup (shredded)
- real bacon bits: 0.25 cup
- Montreal steak seasoning: 1 Tbsp
- jalapeno peppers, stems removed, cored: 12 piece (fresh)
Metric Conversion
Stages of cooking
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Preheat a smoker to 250 degrees F (120 degrees C) according to manufacturer’s directions using wood of choice.
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Mix cream cheese, Cheddar cheese, bacon bits, and steak seasoning in a bowl until evenly combined.
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Fill a piping bag with cream cheese mixture. Pipe mixture into hollowed-out jalapenos and place on a disposable baking sheet.
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Place baking sheet directly on the grate of the smoker. Smoke for 2 hours.
