Preheat the oven to 400℉.

Start by removing the top part of the jalapeno. Then, with a sharp paring knife, make a straight cut along the back of the jalapeno (usually the flat side). Finally, use your fingers to separate and open up the pepper.

Take your paring knife and carefully remove the seeds from the jalapeno. If you prefer to keep a slight level of heat in the jalapeno, retain the white rib section and discard only the seeds.

Clean your jalapenos by rinsing them under water and washing away any seeds.

With a butter knife, fill half of the jalapeno's interior with cream cheese, making sure to use enough to help the brisket adhere and stay intact.

After filling the jalapenos with cream cheese, proceed to incorporate the brisket. Fill each jalapeno with shredded or chopped brisket.

Place a slice of thick cut bacon on a flat surface.

Start by attaching the bacon to the jalapeno using a toothpick, beginning on one side. Proceed to wrap the bacon around the jalapeno and use another toothpick to secure the opposite end.

To cook, arrange them on a baking sheet, preferably on a wire rack with a baking sheet underneath to collect any drippings. Cook for 20-30 minutes until the bacon is fully cooked and reaches your desired level of doneness.