Preheat the oven to 375°F. Line a baking sheet with heavy duty aluminum foil. Place a cooling rack over the baking sheet and generously spray with nonstick cooking spray.

Carefully slice a T into the jalapeno, just under the cap, or stem. Scrape out the seeds and membranes, leaving the cap or stem attached. (I strongly recommend wearing nitrile gloves to reduce irritation to your hands)

In a medium size bowl, stir together the softened cream cheese, kosher salt, garlic powder and pepper.

Next stir in the shredded pepper jack cheese and set it aside.

Fill the hollowed-out jalapenos with the chopped brisket.

Using either a spoon or a piping bag, squeeze or spoon the cream cheese mixture on top of the brisket. (You will be wrapping the stuffed jalapenos in bacon, so stuff as much cream cheese as you can on top of the brisket)

Wrap 2 slices of the bacon tightly around the stuffed jalapenos. Secure the bacon in place with 1-2 toothpicks.

Place the wrapped jalapenos on the rack over the baking sheet. Bake them for 45 minutes or until the bacon is crisp.

After 45 minutes, increase the oven temperature to 400°F.

Remove the pan from the oven and brush the jalapenos with BBQ sauce.

Return them to the oven for another 10 minutes until the bacon is crisp and caramelized.

Remove them from the oven and allow the wrapped jalapenos to rest for just a few minutes before serving.