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Brisket Jalapeño Poppers on St. Patrick's Day!

In this month's blog article, we want to share a delicious and fun brisket recipe from one of our Community Contest winners:  Chris Bentley @bentley.bbq 

We love that the MeatStick X Set is made for American BBQ and perfect for cooking any cuts of meat with any heat source (and withstands up to 24+ hours of cooking time). So, let's bring Spring in with Chris's Brisket Jalapeño Poppers. Read on to see how this Meat-lover uses his trusty wireless meat thermometer to cook brisket (with a creative twist at the end!) – this awesome dish will definitely be at our St. Patrick's Day party!

How to Make Brisket Jalapeño Poppers 

Ingredients Chris used in his tasty beef brisket recipe:

  • 1 1/2 Cups Chopped Brisket (from an entire brisket, smoked) 
  • 8 oz of Cream Cheese
  • 1 Cup of Sharp Cheddar Cheese 
  • 2 TB of Rodeo Rub 
  • 1 TB of Whisky BBQ Sauce
  • 8 Jalapeños 
  • 1 lb of bacon
  • Bbq Rub to top Jalapeños 

Here are Chris's steps to achieving meat perfection with slow cooking (using the MeatStick to get an accurate internal temperature):

Smoking the Brisket


  1. Trim the brisket's fat down to ¼ inch thick. This will help the beef brisket cook more evenly throughout, so you end up with a tender brisket with some nice, smoky flavor. You might want to pat your brisket dry with some paper towels before trimming and sprinkle on some kosher salt, so the meat is less slippery.
  2. Cover the brisket entirely with any season and rub of your choice, in this recipe, Chris used rodeo rub. Do this generously!
  3. Cooking brisket is easy with the MeatStick involved. Insert the MeatStick (fully charged) into your brisket and set up a new Smoke cook in the MeatStick App. Go to “Beef” and choose “Brisket (Pulled)” for this recipe. Your brisket’s target temperature should be 203°F and the target ambient temperature should be 225 °F. Adjust temperatures or set up app alerts to your liking. 

    Note: Better than an instant-read thermometer and traditional digital thermometers: Throughout your cook time, you will be able to monitor meat temperature in most parts of your home (up to 260 ft indoors) with the MeatStick X Set and up to an unlimited range with the MeatStick Wi-Fi Bridge.
  4. You will get an early warning to remove your brisket from the smoker. Carry-over cooking will continue to cook the brisket, so let it sit for around 10-15 minutes after.
  5. Chop, chop, chop! Chop the smoked brisket into smaller cuts of beef. Each piece of meat here will complete the poppers you’re about to prep!

Now, on to the Poppers!  (You can now leave the MeatStick out of these steps.)

  1. Mix the chopped cuts of beef brisket, cream cheese, cheddar cheese, rodeo rub, and bbq sauce together in a container. This mixture will give your poppers that sweet and savory, mild but lingering spice – just enough extra flavor to excite your palate. 

  2. Slice each jalapeño in half and clean out the seeds and veins entirely.
  3. Stuff each half slice of jalapeño with the mix you just made and wrap each of them in bacon. 

  4. Cook at 275°F with indirect heat for 1 hour or until bacon is cooked as desired.
  5. Bon Appétit! YourBrisket Jalapeño Poppers are ready to serve. Enjoy the party!
    @bentley.bbq #brisket #smoked #cream #cheese #stuffed #bacon #wrapped #jalapeño #popper #seasoned up @bigsalinasbarbecue #pork #rub #sogood #fyp ♬ Hey, Soul Sister - Train

Thanks again to Chris for sharing his mouth-watering Brisket Jalapeño Poppers recipe – which we can now all enjoy. Congratulations on winning The MeatStick Tailgate Party Community Contest!

P.S. Keep an eye out for next month’s blog – we’ll be featuring another winning recipe from the Community Contest! Meanwhile, join us on Facebook – Club MeatStick, to stay updated and to participate in future community contests.


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