Ingredients

1 block cream cheese
1 block pepper Jack cheese
1 tablespoon bbq rub
1/3-1/2 lb brisket, flat or point
20 large jalapeños

Directions

• Allow the cream cheese to come up to room temp.
• Cut the jalapeños in half length wise.
• Use a spoon to scoop out the jalapenos.
• Put the jalapenos in an ice bath for 15 minutes.
• Use spatula to put goop in jalapeños
• Match 2 half’s to form a whole
• Wrap whole unit in bacon
• Cook for 3 hours at 250F (whatever temp of burnt ends)
• Baste with bbq sauce (Stubbs) at 90 minutes and flip them after baste