Shared by Debbie Hinze of Hinze’s BBQ and Catering, 2101 Highway 36 South in Sealy Hinze’s BBQ Brisket and Hinze’s Barbecue Sauce are available for purchase through Hinze’s BBQ restaurant. Feel free to make your own or use storebought.
Yields 12 poppers 6 large jalapeños 1 cup cooked Hinze’s BBQ Brisket, shredded or finely chopped 4 ounces of cream cheese, softened ½ cup shredded sharp cheddar cheese 1 tablespoon Hinze’s Barbecue Sauce (plus more for brushing and dipping) 6 slices of bacon, cut in half Toothpicks Slice jalapenos in half lengthwise and remove seeds and membranes (wear gloves).
In a medium bowl, combine cream cheese, cheddar cheese, brisket, and barbecue sauce until well mixed.
Fill each jalapeño half generously with the brisket mixture.
Wrap each halved pepper with a half slice of bacon; secure with toothpicks if needed.
Cook in the oven or on a grill.
Preheat oven to 400 degrees. Place poppers on a foil-lined baking sheet, bake 20–25 minutes. Or, grill over an indirect medium heat for about 20 minutes.
Cook either way until the bacon is crispy and the jalapeños are tender. Brushing with sauce the last 5 minutes of cooking.
Serve warm with extra barbecue sauce or ranch on the side.
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