Tex-Mex Brisket Stuffed Poblano Peppers. Smokey shredded Tex-Mex Brisket; a pile of cheese packed into mild poblano peppers, then off the Green Mountain Grill for that “Kiss of Smoke”!

We thought we would step away from the traditional smoked brisket you see everyone doing. We wanted to show how you can do so much more with all that “Big Beef” that will have everybody coming back for more. You’ll love this for dinner and it would be a big hit for tailgating and camping!

You can feed a lot of people with a big brisket and we’ve done 2 of them. So far, we’ve done a brisket pie, tacos, burritos, enchiladas, nachos, stuffed poblanos, Machaca con Huevos and even ground a few pounds for burgers. It has been a fun week on the grill!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns, and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Wood Pellet Grill Recipe 

Prep Time: 20 Minutes
Cook Time: 30 Minutes @ 400* (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellets

Ingredients: Tex-Mex Brisket Stuffed Poblano Peppers

• Poblano Peppers, we did 6
• Tex-Mex Shredded Brisket, 1 cup per pepper half (See Recipe)
• Colby Jack Cheese, to taste

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Tex-Mex Brisket Stuffed Poblano Peppers 

Wash your peppers and slice them in half. I like to try to split the stem because I like the way it looks on your plate. You can remove it if you prefer.

Clean the seed cluster out with a paring knife, I think the ribs are easier to remove with a spoon.

I used one of my “Bull Rack” trays with parchment paper to lay my peppers out for stuffing and the grill.

We used the biggest peppers we could find and they took about a cup of the Tex-Mex Shredded Brisket for each pepper half. So, stuff your peppers to taste and top with cheese, again to taste.

We used a few toothpicks on some of the peppers to level them out a bit with the thought it would help to keep the cheese form melting off the peppers as they cook.

Preheat the grill to 400* (205c) and light your “Wedgie” for that “Kiss of Smoke”

WE did these for 30 minutes and that left a little snap in the peppers. You can cook these another 10 minutes or so if you want them softer. You can test the firmness with a toothpick.

When the peppers are done to your taste pull them off the grill and you’re ready to eat!!!

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

Backyard BBQ
A Wood Pellet Grill Recipe 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood, and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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They are “How To BBQ Picture Books

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