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