Prepare the jalapeños by slicing them into a 'T' shape: make a vertical cut down the center and a crosscut just beneath the stem, ensuring you don't cut all the way through. Remove the seeds and membranes using a spoon, then arrange them on a baking sheet.
Place the jalapeños in the oven and bake for 10 minutes.
After baking, soak the jalapeños in a bowl of ice water for a few minutes to help remove any remaining oils. Pat them dry with a paper towel.
Raise the oven temperature to 350°F (175°C).
Stuff each jalapeño with 1 tablespoon of cream cheese, fill with about 2 ounces of brisket, and wrap each one in a slice of bacon. Season the poppers with salt and pepper before placing them back on the baking sheet.
Bake the poppers in the oven for 30 minutes. Once done, brush the tops with your favorite BBQ sauce and return them to the oven for an additional 5 minutes.
