This is an excellent (and tasty!) recipe for utilizing any leftover brisket you may have. I realize left over brisket is a rare thing…so you may have to purposely set some aside for this! 🙂
Ingredients:
4 bell peppers
2 cups chopped brisket
1 cup shredded yellow cheddar
1.5 cup shredded white cheddar
8 oz block of cream cheese
BBQ rub
Make sure the cream cheese as set out at room temp for a while to get nice and softened. Save 1/2 cup of the white cheddar for topping the peppers during the final stage of the cook. Take the brisket, 1 cup of shredded white cheddar, 1 cup of shredded yellow cheddar, cream cheese and BBQ rub and mix together well. Best way to do this is with your hands. Once you have it all blended together well, stuff your peppers. Make sure your pan/tray/dish has a little bit of water in the bottom to help keep the peppers from burner.
Set the Grill Dome up for an indirect cook and stabilize around 300°. Cook for 45 min then top with the leftover white cheddar and cook for an additional 15 minutes. Serve and enjoy!