The best smoked jalapeño poppers start with a cheesy filling that actually tastes like something, and that's where the Brunk Starter Trio comes in. Garlic King goes in the cream cheese, Black Blend goes on the bacon, and Everyday Brunk Original finishes them. Smoke them at 275°F until the bacon renders and the filling bubbles, and you've got the first tray to disappear on game day.

Ingredients

  • 12 large jalapeños, halved lengthwise, seeds and ribs scraped out
  • 8 oz cream cheese, softened
  • 1 cup shredded sharp cheddar
  • 2 green onions, thinly sliced, plus more for garnish
  • 2 tsp Brunk Garlic King (from the Brunk Starter Trio), for the filling
  • 1–2 Tbsp Brunk Black Blend BBQ Rub (Starter Trio), for the bacon
  • Everyday Brunk Original (Starter Trio), for finishing
  • 12 slices regular-cut bacon, cut in half (24 pieces)
  • Toothpicks soaked in water for 10 minutes
  • Ranch or BBQ sauce, for dipping

Instructions

  1. Preheat your smoker to 275°F with a mild wood like apple, cherry or pecan.
  2. Mix the cream cheese, cheddar, green onions and Garlic King in a bowl until smooth.
  3. Spoon or pipe the filling into each jalapeño half, mounding it slightly.
  4. Wrap each popper in a half slice of bacon, tucking the ends underneath, and secure it with a toothpick. Sprinkle the bacon all over with Black Blend.
  5. Set the poppers on a wire rack or grill basket and smoke for 75–90 minutes. They're done when the bacon is rendered and browned, the filling is bubbling, and the bacon reads at least 145°F.
  6. For crispier bacon, raise the smoker to 350°F (or move the poppers over direct heat on a grill) for the last 10–15 minutes, watching closely.
  7. Rest the poppers for 5 minutes so the filling sets. Finish with a pinch of Everyday Brunk Original and extra green onion, pull the toothpicks, and serve with ranch.

Brunk tip

Use regular-cut bacon, not thick-cut, because thick bacon won't render before the peppers go soft. You can stuff and wrap the poppers up to 24 hours ahead and keep them covered in the fridge. Season the bacon right before they go on the smoker. With all three blends in the Brunk Starter Trio, you can layer flavor the way a pitmaster would.