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From @Chuds BBQ

Bacon-Wrapped Sausage Jalapeño Poppers

1 hr 20 min · Serves 4

1 hr 20total
10 minhands on
14steps
4servings

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Ingredients

For the poppers

  • 1 jalapeño cheddar sausage link
  • 1/2 strip thick-cut bacon, per sausage coin
  • Toothpicks
  • Pickled jalapeño slices

For the filling

  • 8 oz cream cheese (1 block)
  • 1 cup cheddar cheese, grated
  • BBQ rub, to taste

For the poppers

    Method

    For the poppers

    1. Preheat an offset smoker to 275°F–300°F (135°C–150°C).

    For the filling

    1. In a bowl, combine the cream cheese, cheddar cheese, and BBQ rub until fully mixed.

    2. Transfer the cheese mixture into a piping bag.

    For the poppers

    1. Slice the ends off the sausage link and cut it into thick coins.

    2. Wrap half a strip of thick-cut bacon around each sausage coin, wrapping it upward to form a small cup.

    3. Secure the bacon in place by threading a toothpick through the side.

    4. Place a pickled jalapeño slice in the bottom of each sausage cup.

    5. Pipe the cream cheese filling into each cup over the jalapeño.

    6. Sprinkle a little more BBQ rub over the top of the piped filling.

    7. Place the poppers on a wire rack and put them into the smoker.

    8. Smoke until the bacon is cooked and crispy, about 1 hour.

      Then 60 min of waiting

    9. Drizzle Frank's RedHot sauce over the tops of the poppers.

    10. Smoke for an additional 5 minutes to let the hot sauce set.

      Then 5 min of waiting

    11. Remove from the smoker and serve warm.

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