Stuffed Smoked Poblano Brisket

Instructions:

1. Toss the 3 cups (450g) of smoked brisket with 1 tbsp (15g) brown sugar, 1 tsp (2g) smoked paprika, 1 tsp (5g) garlic powder, 1/2 tsp (3g) black pepper, and 1/2 tsp (3g) kosher salt; set aside for 10 minutes to allow flavors to penetrate.
2. Preheat the grill to 300°F (150°C).
3. Brush the 6 large poblano peppers with 2 tbsp (30ml) olive oil and place them directly on the grill grates; roast for 10–12 minutes, turning occasionally, until the skins blister and the peppers become pliable.
4. In a large mixing bowl, combine the seasoned brisket, 1 cup (115g) diced smoked turkey, 1 1/2 cups (170g) shredded Monterey Jack cheese, 1/2 cup (75g) diced Roma tomatoes, and 1 tsp (4g) granulated garlic; mix until the cheese is evenly distributed.
5. Slice a lengthwise slit in each roasted pepper, remove the seeds, and spoon the beef and cheese mixture generously into each pepper boat.
6. Return the stuffed peppers to the grill and cook at 300°F (150°C) for 15–20 minutes until the cheese is bubbling, the edges of the peppers are slightly charred, and the internal temperature of the filling reaches 165°F (74°C).
7. Remove the peppers from the grill and let them rest for 5 minutes; sprinkle with 2 tbsp (2g) fresh chopped cilantro before serving.