Ingredients

  • 10 jalapeños
  • 8 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 10 strips bacon (thin-cut)
  • 1 tablespoon BBQ rub
  • Toothpicks as needed

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Pellet Smoker (Pit Boss 700)
Maintain a steady 250°F for the 75-minute poppers cook with a reliable pellet smoker — set temp and walk away.
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Jalapeño Popper Rack (36-slot)
Keeps poppers upright during smoking so filling stays put — smoke 36 halves at once with perfect airflow around each one.
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Instructions

1
Put on disposable gloves before handling jalapeños. Capsaicin oil stays on your hands and can burn your eyes hours later — don't skip the gloves.
2
Preheat smoker to 250°F. Use a mild wood like apple, cherry, or pecan — these pair well with the creamy cheese filling without overpowering it.
3
Slice each jalapeño in half lengthwise from stem to tip. This gives you 20 popper halves that hold the filling like a natural boat.
4
Use a small spoon or melon baller to remove the seeds and white membrane from each jalapeño half. For less heat, remove all seeds. Leave a few in if you like it spicier.
5
In a mixing bowl, combine the softened cream cheese, shredded cheddar, and BBQ rub. Mix until fully combined and smooth. Taste and adjust seasoning.
6
Fill each jalapeño half with the cheese mixture, mounding it slightly above the pepper's edge. Press it in firmly so it doesn't fall out during smoking.
7
Cut each strip of bacon in half crosswise. Wrap one half-strip diagonally around each stuffed jalapeño, overlapping slightly to keep it snug. Secure the end with a toothpick.
8
Arrange the poppers on the smoker grates, cheese-side up. Leave a little space between each one for smoke circulation.
9
Smoke at 250°F for 60–75 minutes until the bacon is cooked through and beginning to crisp at the edges. The cheese filling will bubble slightly at the top — that's what you want.
10
Remove from the smoker and let rest for 5 minutes. The filling will firm up slightly as it cools. Remove toothpicks before serving. Serve with ranch dressing, sour cream, or your favorite dipping sauce.

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Heat-Resistant BBQ Gloves
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Apple Wood Pellets (20 lb bag)
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Pro Tips

  • Wear gloves every single time you handle raw jalapeños. It's not optional — capsaicin oil is invisible and transfers to everything you touch.
  • Thin-cut bacon is key here. Thick-cut bacon won't finish cooking in 75 minutes at 250°F, leaving you with chewy, rubbery strips over perfectly smoked filling. Go thin.
  • Leave some seeds in if your guests like heat. Remove everything for a milder, crowd-friendly popper. The cheese filling already has a bit of kick from the BBQ rub.
  • A wire rack or jalapeño popper rack keeps the poppers upright and prevents filling from spilling out. Well worth having if you make these regularly.
  • For a sweeter spin, brush the bacon with a light coat of honey or maple syrup in the last 10 minutes of smoking for a sticky, caramelized finish.