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When it comes to barbecued appetizers, is there anything more popular than smoked jalapeno poppers? They’re easy to make, and the kiss of smoke gives the jalapeno/cheese/bacon a great flavor.

I’ve made smoked jalapeno poppers quite a few different ways, but this one is quickly becoming my favorite. They take a little bit more time to make than traditional jalapeno poppers, but the time is totally worth it.

You can prep these the day before and then do the final one hour cook right before you serve.

What Do I Need to Make Jalapeno Poppers?

Making smoked jalapeno poppers is easy, but there are a few things you will need to make the prep work easier.

  • Tomato Corer– This handy little tool makes it a lot easier to clean out the jalapenos.
  • Toothpicks
  • Rubber Gloves – I use these almost every time I am prepping food. They’re especially handy when you’re handling jalapenos. If you’ve ever scratched an itch or picked your nose (ew) after cutting jalapenos you know what I’m talking about.

In addition to the items listed above, you’ll also need the following ingredients:

  • 20 Jalapenos
  • 16 ounces of Cream Cheese with Chives
  • 12 ounces shredded cheddar cheese
  • A pound of beef stew meat – you could use any time of beef here that is cut into small cubes.
  • 2 Pounds of bacon – strips cut in half
  • 2 tbsp of your favorite bbq rub – I used Caribeque Beef Rub on these but my beef rub would be great too.

This recipe makes 40 jalapeno poppers. Plenty for a crowd of people. I estimate each person will eat 1-2 of these smoked jalapeno poppers. They’re big! If you’re cooking for a smaller group halve the recipe.

Smoked Jalapeno Popper Prep Work

Smoked Stew Meat

You’re probably wondering what we’re doing with the stew meat. We’re smoking it of course! Toss the stew meat in a little bit of olive oil and the beef rub in a disposable aluminum pan. Get your smoker fired up and ready to smoke at 225 degrees.

aluminum pan filled with stew meat tossed in bbq rub

Place the pieces of stew meat on a grill rack and then put them in the smoker. Set the aluminum pan off to the side, we’ll use it again.

smoked stew meat

Let the stew meat smoke for about 2 hours and then remove the grill rack from the smoker. Put all of the smoked stew meat pieces in the aluminum pan you used earlier with a tablespoon of butter and a light drizzle of barbecue sauce. Cover the pan with aluminum foil and place it back in your smoker. Adjust the temp up to 300 degrees and let the meat cook for an additional 45 minutes.

smoked stew meat with butter and bbq sauce

Jalapeno Prep

While the stew meat is smoking you can prep your jalapenos. Be sure to wear rubber gloves while you’re handling the jalapenos to keep the oil off your skin. Cut each of the jalapenos in half longways. Use the tomato corer to remove the ribs and seeds.

This is also a good time to combine the cream cheese and cheddar cheese.

Stuffing the Jalapeno Poppers

I don’t know why, but this is the one step that I don’t enjoy, and probably why I don’t make smoked jalapeno poppers more often. Make sure you’re wearing your gloves, and start stuffing each of the jalapenos.

Put about a tablespoon of the cheese mixture in each jalapeno halve. Top the cheese mixture with a few pieces of the smoked stew meat, and then wrap the entire thing tight with a piece of bacon. Use a toothpick to secure the bacon in place.

a smoked jalapeno popper above a try of popppers

Smoking Jalapeno Poppers

Once all of the jalapenos have been stuffed and wrapped, it’s time to smoke them. Place them directly on the grill rack, and smoke at 225 degrees for about 30 minutes. After 30 minutes adjust your temp up to 375 degrees. The smoked jalapeno poppers are done when the bacon has crisped to your preference and the internal temp of the poppers has hit 165.

These smoked jalapeno poppers are very good. The meat gives them a delicious savory bite, and the jalapenos bring just a hint of heat. I hope you get a chance to make these! If you do, let me know what you think by leaving a comment, rating the recipe, or tagging me on Instagram (@smokedmeatsunday).

Smoked Jalapeno Poppers
Yield: 40 Poppers

Smoked Jalapeno Poppers

Prep Time: 30 minutes
Cook Time: 3 hours 45 minutes
Total Time: 4 hours 15 minutes

When it comes to barbecued appetizers, is there anything more popular than smoked jalapeno poppers? They're easy to make, and the kiss of smoke gives the jalapeno/cheese/bacon a great flavor.

I've made smoked jalapeno poppers quite a few different ways, but this one is quickly becoming my favorite. They take a little bit more time to make than traditional jalapeno poppers, but the time is totally worth it.

You can prep these the day before and then do the final one hour cook right before you serve.

Ingredients

  • 20 Jalapenos, halved longways, deveined and seeds removed
  • 16 ounces cream cheese with chives
  • 12 ounces shredded cheddar cheese
  • 1 Pound of beef stew meat - you could use any type of beef here that is cut into small cubes.
  • 2 Pounds of bacon - strips cut in half
  • 2 tbsp of your favorite bbq rub - I used Caribeque Beef Rub on these.
  • 1 Tbsp Butter
  • 2 Tbsp Barbecue Sauce

Instructions

  1. Toss the stew meat with the bbq rub, and smoke at 225 degrees for 2 hours. The stew meat should be about 165 degrees internal temp.
  2. Toss the stew meat with a tablespoon of butter and barbecue sauce and cook an additional 45 minutes covered in an aluminum pan at 300 degrees.
  3. Combine the cream cheese and cheddar cheese, and spoon about one tablespoon of the mixture into each jalapeno half. Wear gloves to keep the jalapeno oils off your skin.
  4. Put one or two pieces of smoked stew meat on top of the cream cheese mixture in the jalapeno, and then wrap with half a strip of bacon. Use a toothpick to secure the bacon in place.
  5. Smoke the jalapeno poppers at 225 degrees for 30 minutes, and then adjust your smoker temp up to 375 degrees. They're done when the bacon has crisped to your preference and the internal temp hits 165 - approximately 30 additional minutes

Notes

Making smoked jalapeno poppers is easy, but there are a few things you will need to make the prep work easier.

  • Tomato Corer- This handy little tool makes it a lot easier to clean out the jalapenos.
  • Toothpicks
  • Rubber Gloves - I use these almost every time I am prepping food. They're especially handy when you're handling jalapenos. If you've ever scratched an itch or picked your nose (ew) after cutting jalapenos you know what I'm talking about.

Everyone's had jalapeno poppers, but you haven't had them like this!

These smoked jalapeno poppers have a savory kick to them thanks to some stew meat burnt ends that we smoke before we prepare the jalapeno poppers. If you're looking for a unique twist on this classic bbq appetizer check this out!

#traegerrecipe #smoked #bbq #appetizer #foodblog
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