Ingredients:

  • 6 large poblano peppers
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 2 cups chopped smoked brisket
  • 8 oz cream cheese, softened
  • 1/4 cup sour cream
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 6 strips bacon
  • 1/2 cup BBQ sauce
  • 2 tbsp melted butter

Instructions:

  1. Set your pellet grill to 400°F (204°C).
  2. Rub poblano peppers with olive oil and salt, then place them directly on the grill grates.
  3. Smoke for 15–20 minutes, turning occasionally, until the skins are blistered and mahogany-colored.
  4. Remove peppers and immediately place them in a bowl covered tightly with aluminum foil for 10 minutes to loosen the skins.
  5. Gently peel away the charred skin and slice a small slit down the side to remove seeds and membranes.
  6. In a bowl, combine chopped brisket, softened cream cheese, sour cream, garlic, paprika, and black pepper; stir until a thick paste forms.
  7. Spoon the mixture generously into each hollowed poblano.
  8. Wrap one strip of bacon tightly around the center of each pepper to secure the filling.
  9. Reduce smoker temperature to 225°F (107°C).
  10. Place stuffed peppers on the grill and smoke for 60–90 minutes until the bacon is rendered and the cheese is bubbling.
  11. Brush the top of each pepper with BBQ sauce and melted butter during the last 15 minutes of cooking.