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Smoked Bullets

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Smoked Bullets are bold, bite-sized appetizers made with stuffed jalapeños wrapped in sausage and bacon, then slowly smoked to perfection. These smoky, spicy bites are perfect for game days and backyard gatherings.

Ingredients

  • 10 large jalapeños, halved and seeded
  • 8 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1 pound ground pork sausage
  • 10 thin-cut bacon slices, halved
  • 1 tablespoon barbecue rub
  • 1/4 cup barbecue sauce (optional)

Instructions

  1. Preheat smoker to 250°F (120°C).
  2. Slice jalapeños in half lengthwise and remove seeds and membranes.
  3. In a bowl, mix cream cheese, shredded cheddar, garlic powder, onion powder, and black pepper until smooth.
  4. Fill each jalapeño half generously with the cheese mixture.
  5. Flatten portions of ground sausage and wrap around each stuffed jalapeño, covering completely.
  6. Wrap each sausage-covered jalapeño with a slice of bacon and secure if needed.
  7. Sprinkle barbecue rub evenly over the outside.
  8. Place on smoker grates with space between each piece.
  9. Smoke for 1 1/2 to 2 hours, until sausage reaches 160°F (71°C) and bacon is crisp.
  10. Brush with barbecue sauce during the final 15 minutes if desired.
  11. Let rest a few minutes before serving.

Notes

  • Remove jalapeño membranes thoroughly to reduce heat.
  • Apple or pecan wood provides balanced smoke flavor.
  • Store leftovers refrigerated for up to 3 days and reheat at 325°F until warmed through.
  • Cooked bullets can be frozen for up to 2 months.
  • Serve with ranch or sour cream dip for a cooling contrast.

Nutrition

Find it online: https://thefamilycooking.com/smoked-bullets/