Jalapeños stuffed, wrapped in bacon, and smoked low and slow before a quick sear to crisp the bacon.
↓ Jump to RecipeHalve and seed the jalapeños, then fill each with cream cheese and a piece of beer brat sausage.
Wrap each stuffed pepper in 1 to 1½ slices of bacon, depending on how big the jalapeño is. Season with your rub of choice.
Smoke at 250°F for about 1.5–2 hours.
Raise the grill heat to crisp up the bacon, coat with BBQ sauce, and serve.
| Calories | ~510 |
| Total fat | ~40g |
| Saturated fat | ~15.5g |
| Cholesterol | ~105mg |
| Sodium | ~1375mg |
| Total carbs | ~8g |
| Total sugar | ~6g |
| Protein | ~24g |
Calculated from the ingredient list, not lab-tested — treat as a ballpark. Only the ~1 package of cream cheese actually used is counted, not the second unused package. Bacon and the two packages of beer brats (10 links total, one per egg) are the main drivers of the fat, cholesterol, and sodium here.
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