Smoked Jalapeño Pop-per Bombs
A smoky, salty bite of bacon-wrapped jalapeños filled with creamy cheese and a dusting of TexasBBQRub Original. Perfect for the pit-side appetizer table or a game-day spread.
This recipe uses
TexasBBQRub Original
2-time American Royal People's Choice Award winner. Classic Texas flavor: bold, slightly sweet, hint of heat. Perfect for all BBQ.
Shop TexasBBQRub Original →Ingredients
- Fresh jalapeños, medium-large, stemmed & halved, seeds removed 12 (24 halves)
- Cream cheese, softened 8 oz (1 pkg)
- Sharp cheddar, grated 1/2 cup
- Goat cheese (optional, for extra melt) 1/4 cup
- Garlic powder 1/2 tsp
- Black pepper, freshly ground 1/4 tsp
- TexasBBQRub Original 2 tbsp (plus extra for garnish)
- Bacon strips, thin-cut 12 (cut in half)
- Wood chips or chunks (hickory or pecan recommended) 1 cup
- Apple cider vinegar (for spritz) 2 tbsp
- Toothpicks or kitchen twine as needed
Instructions
- Prep the Jalapeños: Slice each jalapeño lengthwise, remove seeds and ribs. Keep the halves intact for stuffing.
- Make the Cheese Fill: In a bowl combine cream cheese, cheddar, goat cheese (if using), garlic powder, black pepper, and 2 tbsp TexasBBQRub. Mix until smooth.
- Stuff the Peppers: Spoon ~1/2 tsp cheese mixture into each jalapeño half, smoothing the top.
- Wrap with Bacon: Wrap each stuffed half with a half-strip of bacon, securing with a toothpick or a small piece of kitchen twine. Brush lightly with apple cider vinegar to help the bacon crisp.
- Pre-heat the Smoker: Set your smoker to 225 degrees F (107 degrees C) using hickory or pecan wood for a sweet-smoky flavor. Allow it to come to temperature before loading the poppers.
- Arrange on the Grate: Place poppers on a 2-rack smoker sheet or directly on the grate, spaced apart. Sprinkle a pinch of extra TexasBBQRub over the top of each for an added crust.
- Smoke & Baste: Smoke for 45 minutes, then spritz with a little apple cider vinegar every 15 minutes to keep the bacon moist and enhance caramelization.
- Finish & Crisp: Increase smoker temperature to 350 degrees F (177 degrees C) (or move the poppers to a hot grill) and cook an additional 15-20 minutes until the bacon reaches 165 degrees F internal temperature (USDA safe) and is nicely crisp.
- Rest & Serve: Remove poppers, let rest 3 minutes, discard toothpicks/twine, and serve hot with extra TexasBBQRub on the side for dipping if desired.
Bill's Pitmaster Tips
- Use thin-cut bacon - Thinner strips render faster, giving a crisp exterior without over-cooking the jalapeño.
- Smoke at low heat first - Starting at 225 degrees F lets the jalapeños absorb smoke without the bacon drying out.
- Monitor bacon temperature - Insert a probe into the thickest part of a wrapped popper; once it hits 165 degrees F, the bacon is safe and perfectly caramelized.
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