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Old 12-08-2013, 10:17 AM   #12
Babbling Farker

Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi

Originally Posted by jasonjax View Post
Thanks for the responses.

I am finding that a little bit of a longer smoke at 250 or so rather than close to 300 produced a slightly better end product imo.

I used the same recipe, but the longer cook time at lower temp seemed to allow the bacon to render into the Jalapeno a little better while keeping the inner filling more intact.

I'll continue to experiment of course!
I agree

thats how I did some yesteday

the bacon was done, peppers soft and filling intact
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ServSafe Food Handler Certified
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