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Two Questions (and one provisional) on Stuffed Jalapenos

I'm going to attempt stuffed jalapenos for the first time.  I will be using what is left of the brisket I smoked Thursday, combining it with habanero jack cheese and some sauce.  I'm also considering adding some jalapeno bacon to the fray.

Here is where I could use some advice:
1.  I am cooking them in a pepper rack.  Should I go direct or indirect?
2.  What temp would you recommend?
3.  If I use bacon, should I pre-cook it or just cut it up and put it into the mix?
Transplanted from Austin, Texas to Medina, Ohio

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