Smoked jalapeno poppers

[Chew]

10 jalapenos halved and cored
Cream cheese
Chorizo cooked down
Regular bacon
BBQ rub

Preheat the smoker to 275.

Let the pack of cream cheese get warm and mix it with the cooked chorizo (one tube from HEB)

Add some of your favorite seasoning or rub to the mix.

Fill each half of jalapeno with the mixture.

Wrap in bacon. Use a half a piece...it's perfect when stretched tight.

Dust them with seasoning or rub.

Smoke for 60-90 minutes depending on how thick your bacon is. Check at 60 to see if bacon is done.

In progress pics on the Rectec 700 Bull... Smoke made em blurry.





Final picks a little bit later.

Loving this new Rectec. Got a brisket trimmed and seasoned to put on tonight around 9 or 10. It will be my first one on a pellet smoker.

[Chew]

Needs a little bit longer but I couldn't wait... had to sample. Dam good!

[TexasRough1256]

Making my mouth water brother!! Going to have to try the chorizo

[Travis Deveney]

looking good

[doghouse]

Looking great Chew. Congrats on the new grill. Love me RecTec grill.

[mikeyb_23]

We use the cheap maple smoked bacon from Johnny something, works perfect. Need to try the mixed chorizo with it.

[Chew]

Time to devour....

[1riot1ranger]

gonna try these! love my pellet smoker!

[doug]

Time to devour....

Those look great!

[Chew]

17 hours low and slow for the brisket. Resting it now.

[doghouse]

Need pics of the brisket!

[lmartin5]

Looks great!

[mzurovec]

Very nice! We did a batch on the Traeger last night and they're always really dang good. Hadn't thought to mix in some chorizo but we'll have to try that. When the bacon starts to change color (after 45 minutes or so), we like to take them off and put them in the oven on broil for about 5 minutes to crisp up the outside. If you do this make sure to watch them close as they can burn in a hurry.

Edit* Looking forward to hearing how the brisket turns out.

[Chew]

Well heck. Brisket is dry through most of it. Flat is good but point is overcooked. Good taste but not what I was hoping for. first time rapping with butcher paper as opposed to foil.

[tpack]

I cooked mine for 8 hours on my RT-590 and then wrapped in FOIL when it reached 160 internal. It was very moist and had great smoke flavor. Never used the peach paper method.