by Are you in the mood to smoke some delicious jalapeno poppers on your grill? Look no further, I have a great recipe for you. Jalapeno poppers are a family favorite. No matter what you call them – jalapeno poppers, jalapeno bites, texas torpedoes or armadillo eggs – they are all code words for delicious. We call them Poppy’s Poppers in our house because my father-in-law, also known as Poppy, likes to grow jalapenos in his garden and supplies us with a ton each and every year.
Assembling the Jalapeno Poppers
Start with 10 large jalapenos. Cut off the tops, cut them in half and use a spoon to remove the seeds. Set aside. I find that doing this with a pair of gloves on is a lifesaver. The spicy seeds can really hurt your hands after awhile.
In a bowl, mix together 2 tbs of the bbq rub with 8oz of cream cheese. You will have to mix for a while to soften the cream cheese and mix in the bbq rub fully. You can find my BBQ rub recipe here.
Fill each Jalapeno half with the cream cheese mixture.
Then, cut each piece of bacon in half width-wise. Starting at the pointed end of the pepper, cover the top side of the pepper with bacon and secure with a toothpick. Then, wrap the bacon around the pepper. When you reach the end of the bacon, secure the bacon to the pepper with another toothpick.
Preheat your smoker or grill to 275 degrees. If using a grill, set it up for indirect cooking. I have a post on how to turn your gas grill into a smoker here, or how to turn your charcoal grill into a smoker here.
Smoke over indirect heat at 275 degrees Fahrenheit for 1.5 to 2 hours or until the bacon is crispy.
Remove and enjoy!
A great recipe for smoking jalapeno poppers on your grill.
- 10 jalapeños
- 8 oz cream cheese
- 2 tbs BBQ rub Use your favorite rub or see my Recipe Below
- 1 lb bacon
- 20 toothpicks
- 1 cup light brown sugar
- 3 tbs paprika
- 1 tbs salt (non-iodized)
- 1 tbs dried mustard
- 1 tbs chili powder
- 1 tbs celery salt
- 1 tbs granulated onion
- 1 tbs garlic powder
- 1 tbs seasonign salt
- 1 tbs black peppper
- 1 tsp cayenne pepper
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Follow this recipe to assemble the rub https://savoryreviews.com/2012/09/basic-bbq-rub/
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Slice the tops off each pepper and then cut the peppers in half lengthwise. Then using a spoon scoop out the seeds.
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In a bowl combine the bbq rub and cream cheese. Mix until combined.
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Preheat your smoker or grill to 275 degrees. If using a grill set it up for indirect cooking.
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Fill each half of the peppers with the cream cheese mixture. Then cut a strip of bacon in half. Starting at the pointed end of the pepper, cover the top side of the pepper with bacon and secure with a toothpick. Then, wrap the bacon around the pepper. When you reach the end of the bacon, secure the bacon to the pepper with another toothpick.
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Continue with each pepper half until all are stuffed and wrapped in bacon.
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Smoke over indirect heat at 275 degrees Fahrenheit for 1.5 to 2 hours or until the bacon is crispy.
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Remove and enjoy!
