Prepare a grill fire to 300 using pecan or hickory for smoke flavor.
Wash poblano peppers and pat dry. Slice a portion from the length of the pepper to create a boat for the stuffing, leaving the stem intact. Remove seeds and membranes. Reserve the pepper slices for another use.
Mix chopped brisket with shredded cheese, drained tomatoes, and granulated garlic.
Stuff the mixture into the pepper shells.
Cook over indirect fire with the grill closed for 30 minutes or until peppers are softened and filling is heated through.
Remove from grill and garnish with more diced tomatoes and green onions, if desired.
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes
Kcal: 561 per serving Servings: 6 servings
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