Jul 14 2026
Restaurants›The Den›Brisket Poppers Recipe

Brisket Poppers Recipe

Inspired by The Den
Time45m
Serves12

Make Brisket Poppers Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Brisket Filling

Peppers & Assembly

Optional Finishes & Serving

Method

Brisket Filling

  1. 1

    Prepare brisket

    If your brisket is cold from the refrigerator, warm it slightly so it chops easily (microwave 20–30 seconds or rest at room temperature 15 minutes). Finely chop or shred 2 cups of smoked brisket into small, bite-sized pieces.

  2. 2

    Sweat onion & garlic

    In a medium skillet over medium heat, add 1 teaspoon neutral oil (not listed separately) and sauté 1/2 cup finely diced yellow onion until translucent, about 4–5 minutes. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool 1–2 minutes.

  3. 3

    Make filling

    In a medium bowl combine the chopped brisket, sautéed onion and garlic, 4 oz softened cream cheese, 1 cup shredded cheddar, 2 tablespoons cream (or sour cream), 3 tablespoons BBQ sauce, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, 1/2 tsp black pepper, 1/2 tsp kosher salt, and 2 tablespoons sliced chives. Mix until evenly incorporated and creamy. Taste and adjust seasoning or BBQ sauce to preference.

Peppers & Assembly

  1. 4

    Prepare peppers

    Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil or parchment. Wash 24 mini sweet peppers (or jalapeños if using), slice each in half lengthwise, and remove seeds and membranes using a small spoon or knife. Pat dry.

  2. 5

    Fill peppers

    Using a small spoon, piping bag, or zip-top bag with the corner snipped, fill each pepper half with the brisket mixture, pressing gently so the filling is compact and level with the pepper edge. Leave a little space if you plan to top with extra cheese.

  3. 6

    Wrap with bacon

    Wrap each filled pepper half with a half strip of bacon (or full strip for larger peppers). Secure the bacon with a toothpick pushed through the pepper into the filling. Place poppers seam-side down on the prepared baking sheet.

  4. 7

    Optional cheese top

    If using, sprinkle the 1/2 cup extra shredded cheddar over the tops of the poppers now for a cheesy finish.

Cook & Finish

  1. 8

    Bake

    Bake poppers in the preheated 400°F (205°C) oven for 18–22 minutes, until bacon is cooked through and starting to crisp and cheese is melted and bubbling. For extra crisp bacon, place under a broiler for 1–2 minutes watching closely to avoid burning.

  2. 9

    Alternative: Grill or smoker

    To add smoke, cook on a preheated grill or smoker at 350–375°F (175–190°C) for 20–30 minutes until bacon is crisp and filling is hot. Rotate pan or move poppers as needed for even browning.

  3. 10

    Rest and finish

    Remove from oven or grill and let rest 3–4 minutes. Drizzle with 2 tablespoons extra BBQ sauce and sprinkle with 1 tablespoon chopped cilantro or parsley. Serve warm.

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