DIY: Smoked Jalapeno Poppers with Brisket and Bacon on Goodtaste with Tanji
In this Goodtaste with Tanji episode, fourth-generation pitmaster Barrett Black breaks down the secrets behind making delicious smoked jalapeno poppers. From the bacon prep to the brisket-stuffed filling, he shows how to build poppers packed with layers of bold Texas flavor.
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What’s the secret to smoked jalapeno poppers that don’t fall apart or end up chewy? According to fourth-generation pitmaster Barrett Black, it all starts with how you cook the bacon.
Instead of wrapping raw bacon straight onto the jalapeño, Barrett uses a smarter trick: lay thin-sliced bacon in a cold pan with a splash of water. As the water boils off, the bacon par-cooks without getting crispy, staying just flexible enough to wrap tight and cook perfectly on the smoker. “You want it to fit like a belt—not a sweater,” he says.
After par-cooking the bacon, the jalapeños get a quick toss in the same pan to soak up the bacon fat and pick up a little smoky char. Then comes the filling: chopped brisket, cream cheese, and jalapeño sausage packed inside. Barrett’s personal favorite? Burnt end poppers, loaded with smoky richness and layered flavor.
In this episode of Goodtaste with Tanji, Barrett breaks down the full method step-by-step—showing how small moves like par-cooking and layering flavors turn simple poppers into serious barbecue.
For anyone who loves big smoke flavor and next-level BBQ snacks, this is a must-watch.