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Prep the Jalapeños: Slice each large jalapeño lengthwise down one side to create a pocket. Use a small spoon to scrape out all the seeds and ribs, leaving plenty of room for the brisket stuffing.
Mix & Stuff: In a bowl, combine the softened cream cheese, shredded cheddar, diced jalapeño, and chopped brisket. Heap the filling generously into each jalapeño cavity, pressing it in tightly.
Wrap & Season: Tightly wrap each stuffed pepper with 3 slices of bacon, overlapping the edges so the heavy brisket-and-cheese filling stays completely sealed inside. Season all sides generously with Allegro All-American Seasoning.
Smoke: Preheat your smoker to 250°F. Place the jalapeños directly on the smoker grate and smoke for 2 hours, until the bacon renders and turns crisp.
Glaze & Tack Up: Whisk equal parts Allegro Original BBQ Sauce and Allegro Tennessee Whiskey Marinade. Brush the glaze heavily over the bacon-wrapped jalapeños. Smoke for a final 15 minutes to let the glaze thicken, shine, and tack up.
Serve: Rest for 5 minutes, sprinkle with fresh parsley, and dig in!