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Gringo Poppers

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Gringo Poppers

Nice little smoky appetizer to get things going and a useful way to use up leftover brisket. Pair with a nice pilsner…
Prep Time40 mins
Cook Time1 min
Total Time1 min
Course: Appetizer
Cuisine: American
Keyword: dirty gringo
Rub: Cockavoodoo, Dirty Gringo, The Cure
Servings: 7
Author: Capt’n Ron


  • 7 slices slices of leftover smoked brisket cut in 1/2 to fit peppers
  • 7 large jalapeno peppers extra large
  • 8 oz cream cheese
  • 14 slices slices bacon about 1 lb
  • 1/2 cup Colby Cheese Shredded
  • 1/2 tsp Dirty Gringo reserve 1/8 tsp
  • 1/2 tsp The Cure
  • 1/8 tsp Cock-a- Voodoo
  • 1 TBS Bari Taproon pineapple balsamic vinegar or 2 pineapple juice
  • 1 cup Your Susquehanna Blue Smoke Barbeque Captains Reserve BBQ sauce or your favorite sauce


  • 1. Cut jalapeno peppers lengthwise and crosswise, then spoon out the white flesh and the seeds. Wear gloves! You be glad ya did
  • 2. Mix together cream cheese, Colby cheese, FA Dirty Gringo, FA The Cure and vinegar. Set a side.
  • 3. Cut brisket to fit the pepper, set a side
  • 4. Mix together reserved Dirty Gringo & Cock-a-Voodo, set a side
  • 5. Stuff each pepper about a tablespoon of cream cheese, about 3/4 way up.
  • 6. Place a brisket slice on top of cream cheese mixture, wrap one slice of bacon around each stuffed pepper secure with a toothpick.
  • 7. Using reserved Dirty Gringo & Cock-a-Voodo, sprinkle over peppers
  • 8. Preheated to 250F while assembling poppers
  • 9. Smoke for 1-1/2 hours. Last 10 minutes turn up temperature to 400 degrees to crisp up.
  • 10. Gringo poppers are done when they are a burgundy color and the bacon is crispy.
  • 11. Drizzle with bbq sauce