Smoked Jalapeño Poppers Recipe
Introduction
This Smoked Jalapeño Poppers Recipe is PERFECT for your next tailgate event, feast or gathering! This recipe will walk you through how to make the most incredible, delicious Smoked Jalapeño Poppers you’ve ever had! Mike from “Everyday BBQ” will show you how to bring this recipe to your table, party, or tailgate step-by-step! This cook will be done on the Slow 'N Sear® Travel Kettle. See below for everything you’ll need and full directions for this recipe!
Ingredients
- 12 large Jalapeño Peppers
- ½ teaspoon Morton’s Coarse Kosher Salt
- 4 oz shredded Cheddar Cheese
- 2 tbsp each Rocky’s Rub & Not Just For Beef Rub (50/50 mix)
- 4-8 oz cream cheese (softened)
- 12 slices of medium cut thickness bacon
Prep
Start by washing your peppers off and hands as always. In a bowl, mix softened cream cheese, cheddar cheese and rub (reserve some rub to coat the outside of the poppers before cooking). Next, cut the jalapeño peppers using an angled cut as shown in video. Be VERY careful during this step to be sure the knife is always working AWAY from your hands and not towards. Next, scrape the seeds and insides out of each jalapeño into a scrap bowl. BE SURE to keep the same halves of each pepper together as this will make your assembly easier later. Using a spoon, stuff each pepper with cream cheese as shown in video, then place the other cut matching half on top, wrap each with a slice of bacon and secure with a toothpick. Lastly, coat all sides of each pepper with additional rub prior to placing on the Travel Kettle.Cook
Place 6-8 unlit coals in one side of the Charcoal Basket and light with a Firestarter. Allow them to begin catching and lighting for a few minutes. Once they are lit, place the lid on the cooker and open the vents wide open top and bottom. I chose to use the “smoke hole” as my bottom vent for this cook as it really helps me dial in temperatures on low in slow cooks. Once you get to within about 75° or 100° of our target temperature of 275°F begin choking back the vents until you get the temperature dialed in. Now you can go ahead and fill the charcoal basket the rest of the way with unlit coals and add a chunk of wood if you like. Hickory is a great choice for pork. Be sure to monitor temps with your SnS-500 remote thermometer for accuracy.
Place your fully prepped Jalapeño’s on the indirect side of the cooker. Check after approximately 30 minutes to assure even cooking and color. Rotate if necessary. Allow to cook until the peppers are softened, and the bacon has reached the doneness you prefer on the outside. This cook typically takes 60-90 minutes total, but there are variables so check in periodically to make sure you remove them at the right time. Once done, remove from cooker and allow to rest for 5-10 minutes.
SERVE AND ENJOY!
