1-First, thoroughly mix 1.5 pounds of finely chopped brisket, 2 small diced jalapenos, 8 ounces of cream cheese, 1/4 cup of shredded cheddar cheese, 2 teaspoons of kosher salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder in a bowl. Set this mixture aside while you prepare the onions. Peel and slice 2-3 whole yellow or white onions into 1-inch thick rings, then pick the largest 6 to 8 rings and use inner rings to form a donut shape around a handful of the stuffing.

2-Next, wrap each stuffed ring with sliced bacon and place them on a tray. For more detailed steps, check out our baked cheesy broccoli chicken patties for similar wrapping techniques that add crunch. Season the rings with 3/4 cup of BBQ rub and pop them in the fridge for 30 minutes to firm up.

3-Preheat your smoker to 275 degrees Fahrenheit for indirect heat, adding wood chips if you want that extra flavor. Smoke the rings for 45 to 60 minutes until they hit 165 degrees Fahrenheit inside, then brush on 1.5 cups of BBQ sauce in the last 10 minutes for a glossy glaze. Let them cool for 5 minutes before serving with extra sauce for dipping it’s that straightforward!