At the pool hall we usually do jalapeno halves with cream cheese and little smokies wrapped in thin bacon. Sometimes there will be a sliver of habanero added to a few for people who like 'em hotter.
At home I have made some like above but used andouille sausage instead of smokies or left over pulled pork turns out good.
It ain't real Q until that precise moment, while watching the sunrise through a wisp of sweet smelling blue smoke, that a tough brisket finally surrenders itself to the gentle heat of an all wood fire and becomes a tender, juicy, smokey masterpiece.
Wiley "SmokinCoyote" Mixon
Klose 20 X 60 mobile