Directions
- Preheat your Pit Boss to 300°F. Place the leftover brisket in an aluminum pan with the beef broth and cover with foil. Allow the brisket to heat up on the grill until you're ready to use it.
- Cut the jalapenos in half and scrape out the seeds.
- In a large bowl, mix together: Softened cream cheese, cheddar cheese, Monterey Jack cheese, chopped brisket, and Pit Boss's Beef and Brisket rub.
- Fill the jalapeno halves with the cream cheese mixture before wrapping each once with a piece of bacon. Use a toothpick to hold everything together. Tip: Chill the jalapeño poppers in the freezer for about 10 minutes before grilling to help them hold their shape.
- Place the poppers on the grill and allow the bacon to cook and become crispy, around 25-30 minutes. Continuously turn them to ensure an even cook.
- Once they are almost done, brush with a BBQ sauce of your choice and allow another 5 minutes.
- Remove the poppers from the grill and allow them to cool for 5 minutes before serving!
