Preheat your oven to 375°F. Line a baking sheet with parchment paper, then place a wire cooling rack on top of the parchment. This will help keep the jalapenos elevated and allow the bacon to crisp up evenly as it bakes.

Arrange the 8 jalapeno chiles on the prepared wire rack in a single layer. Place them in the preheated oven and roast for 7 minutes to soften them. After roasting, let the jalapenos cool until you can handle them. Once cooled, cut a 'T' shaped slit in each jalapeno by slicing the stem (without removing it) and running a cut lengthwise down the chile. Carefully remove the seeds and ribs for a milder flavor.

In a mixing bowl, combine the softened cream cheese, chopped cooked brisket, shredded cheddar cheese, garlic powder, smoked paprika, and cayenne pepper (if using). Mix well until all ingredients are thoroughly incorporated and you have a uniform, flavorful filling. I like to really mix at this stage so that every bite will have a bit of brisket and cheese.

Carefully spoon the brisket cheese filling (from Step 3) into each jalapeno half, pressing it in to evenly fill the cavity. Take care not to overfill the peppers to prevent the filling from leaking out while baking.

Wrap each stuffed jalapeno pepper with a slice of bacon, making sure the filling is well-sealed inside. Secure the bacon with toothpicks if needed. This will help the bacon stay in place and keep the filling from escaping.

Place the bacon-wrapped jalapenos (seam side down) back on the wire rack over the baking sheet. Bake in the oven at 375°F for 10 minutes to cook the bacon and heat the filling.

Remove the baking sheet from the oven and carefully rotate the jalapeno peppers to ensure even cooking. Brush barbecue sauce generously over the top of each pepper, then return them to the oven and bake for an additional 7 minutes until the bacon is crisp and the sauce is sticky. For extra flavor, I like to brush on a little more barbecue sauce right before serving!