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jcfoshee1975
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Prepare your smoker at a temperature of 250 degrees.
Slice a T in each pepper and remove the seeds.
Place the jalapeños on a rack or pan and into the smoker or an oven at 250 for 30 minutes.
Combine the cream cheese and brisket in a medium bowl.
Stuff each pepper completely with the cream cheese and brisket mixture.
Wrap each stuffed jalapeño with bacon, typically using 2 slices per pepper.
Season the wrapped pepper on all sides with Meat Church Holy Gospel.
Cook the peppers in the smoker until the bacon looks perfect, about 90 minutes.
Remove from the smoker, slice in half, and enjoy!