Texas Twinkies

500 g chopped brisket from the fatty side
3 tbsp SIDS SALT & PEPPER
1 tsp cumin
1 cup pepper jack cheese, freshly grated
250 g cream cheese
1 tsp Kaitaia Fire, to taste
24 rashers of bacon
12 orange capsicums
SIDS SMOKEY GARLIC SAUCE

In a food processor, combine the cream cheese, Kaitaia Fire, shredded cheese, chopped brisket, SIDS SALT & PEPPER and spices. Pulse several times to combine and mix well. Chill the mixture while you prepare the capsicums.
For the capsicums, make one cut from the stem all the way down to the tip with a sharp paring knife. Repeat with the remaining capsicums. Over the kitchen sink, use a small spoon with a sharp edge to scrap the seeds and ribs from the pepper. Wash the seeds and ribs down the sink. Repeat with the remaining capsicums and then wash your hands well.
Fill every capsicum with the filling, nearly to overflowing. Prepare all the items you will need to wrap with bacon - a cutting board and sharp knife, toothpicks, filled peppers and bacon slices already opened and laid out for easy access.
Wrap the bacon around the stuffed capsicums starting at them stem and traveling around the pepper. Most peppers need 2 pieces of bacon. Secure with toothpicks and reserve. Repeat with the remaining peppers.
Preheat the smoker to 190°C. Lay the peppers on the smoker for 35 minutes.
Turn the grill of your oven on high. Place the Twinkies on a baking tray lined with foil and coat with SIDS SMOKEY GARLIC SAUCE. Coat well and grill just for 1 minute until the sauce thickens and becomes sticky. Repeat if desired. Serve hot with additional barbecue sauce or a drizzle of homemade ranch dressing.