De-stem and discard seeds and inner membrane of
jalapenos, then slice in half the long way. Mix
together shredded cheese, cream cheese, pepper and garlic. Fill jalapenos to about level, maybe a little less, with cheese mixture. Top with hearty portion of brisket and wrap with a half slice of bacon. I put mine on the pit with a heavy hickory smoke at around 300 for about half an hour. Delicious!