1-In a large bowl or food processor, combine cream cheese, shredded cheese, chopped smoked brisket, salt, black pepper, and cumin. Pulse until well mixed, then refrigerate.

2-Prepare the jalapeños by making a vertical cut along one side and a horizontal cut near the stem to create a T-shape. Carefully remove seeds and ribs with a spoon or paring knife while wearing gloves to avoid irritation; wash hands thoroughly afterward.

3-Fill each jalapeño almost to overflowing with the brisket and cheese mixture.

4-Wrap each filled pepper with 1.5 to 2 slices of thick-cut bacon, starting at the stem end and wrapping downward. Secure with toothpicks.

5-Preheat a smoker to 375°F (190°C) and smoke the stuffed peppers for approximately 35 minutes over indirect heat, allowing the bacon to crisp and the peppers to soften.

6-Optionally, brush the smoked peppers with barbecue sauce and place under a broiler for 1-2 minutes to create a sticky glaze.

7-Serve hot with additional barbecue sauce or ranch dressing.