Learn what Atomic Buffalo Turds are, how to prep and smoke them for crisp bacon and tender peppers, plus easy tweaks for crowds
What is an Atomic Buffalo Turd?
Atomic Buffalo Turds, often abbreviated as ABTs, are a beloved appetizer in American barbecue. The dish consists of jalapeño peppers that are halved, deseeded, filled with a mixture of cream cheese and shredded cheddar, then wrapped in bacon. The stuffed peppers are then smoked or grilled until the bacon reaches a crispy finish and the pepper becomes tender.
“When it comes to unappealing food names, Atomic Buffalo Turds (a.k.a. ABTs) ranks at the top of my list. However, when you cook these smoked bacon wrapped jalapeño poppers, they’ll be gone faster than the last corndog at the county fair.”
Clint Cantwell, Champion Pitmaster
Core Formula (Quick Reference)
- Yield: ~24 “boats” (12 jalapeños halved)
- Base mix: 8 oz cream cheese, 1 cup shredded cheddar or pepper jack, pinch salt & black pepper
- Peppers: 12 medium jalapeños, halved and cored (boats) or 12 whole jalapeños cored (upright rack)
- Bacon: 12 slices thin-cut (halve for boats; whole slices for uprights); secure with toothpicks
- Add-ins (optional): 6–8 oz cooked sausage or chopped brisket; minced green onion; pinch garlic powder
- Cook: smoke at ~225°F for ~30 min, then raise to ~375°F for ~25–35 min until peppers are tender and bacon is crisp
- Wood: mild–medium fruitwoods—apple, cherry, or maple
- Finish: rest 5–10 min; optional light glaze of barbecue sauce in the last 5 minutes
Key Takeaways
- ABTs are smoked, bacon-wrapped jalapeños with a cream-cheese base (often with sausage or brisket), and they shine when you cook low to start and hotter to finish for tender peppers and crisp bacon.
- Time & temp made simple: plan roughly ~30 minutes at ~225°F, then ~25–35 minutes at ~375°F, keeping them indirect with clean blue smoke and mild woods like apple, cherry, or maple.
- Dial the style: choose boats or upright racks, use thin-cut bacon for reliable snap, and finish with a light glaze in the last 5 minutes if you like.
- Make-ahead friendly: assemble up to 24 hours ahead and re-crisp at 350–375°F, which makes ABTs an easy crowd appetizer.
Understanding the Atomic Buffalo Turd
Atomic Buffalo Turds (ABTs) are bacon-wrapped, cheese-stuffed jalapeños cooked indirect to soak up smoke and finished hot for crisp bacon—a small bite with big flavor. With the basics covered, here’s how the name took hold and how the style spread from early BBQ forums to backyard pits and cook-offs.
History and Origin
There isn’t a single credited inventor, but the name “Atomic Buffalo Turds” spread through early barbecue message boards in the mid-2000s—you can find recipes using the term on the Big Green Egg forum as early as March 2005, with more threads popping up by 2007 on outdoors and BBQ communities; the style then moved into blogs and mainstream BBQ sites like AmazingRibs, which popularized the smoked, bacon-wrapped jalapeño “ABT” format.
While the exact origin of ABTs remains shrouded in the smoky mists of American barbecue lore, they appear to have evolved from the jalapeño popper tradition of stuffing jalapeño peppers with cream cheese – a combo seen in various cuisines.
The particular incarnation known as ABTs, complete with a piece of smoked sausage or brisket, seems to have evolved within the realm of American barbecue enthusiasts, perhaps during barbecue competitions or community events.
How to Make ABTs (Time/Temp, Crisp Bacon & Wood)
Ingredients & Gear
- Jalapeños: choose medium, firm peppers; halve and deseed for “boats,” or core whole peppers for an upright rack.
- Filling: cream cheese + shredded cheese; fold in cooked sausage or chopped brisket if you like.
- Bacon: thin-cut renders and crisps more reliably; secure with toothpicks.
- Helpful tools: disposable nitrile gloves, a jalapeño corer, an elevated wire rack (for boats), or a jalapeño rack(upright).
Smoker Method (Two-Stage: Tender Peppers + Crisp Bacon)
- Preheat to ~225°F with clean, blue smoke. Fruitwood is a friendly choice.
- Prep boats: fill each half nearly level; wrap with a half slice of bacon and toothpick.
Prep uprights: stuff whole cored peppers; wrap with a full slice of bacon in a spiral and toothpick. - Stage 1—Render & soften (about 30 min): cook at ~225°F until the peppers just begin to relax and bacon fat starts rendering.
- Stage 2—Crisp (25–35 min): increase pit temp to ~375°F (open vents or add fuel). Cook until the bacon is browned and crisp and the peppers are tender.
- Finish: optional light glaze of barbecue sauce in the final 5 minutes. Rest briefly before serving.
Pro tips for crisp bacon
- Prefer thin-cut bacon; thick slices can stay rubbery before peppers overcook.
- Cook on an elevated wire rack so hot air circulates and fat drips away.
- If your cooker struggles to climb, briefly par-cook bacon 4–5 minutes in a 375°F oven before wrapping.
Grill Method (2-Zone Setup)
- Charcoal: build a 2-zone grilling setup—bank coals to one side for indirect heat; keep the far side cool. For long holds, use the Snake Method.
- Gas: turn on one burner to medium-medium high; leave the others off for your indirect zone.
- For a bit of smoke on a gas grill, add a pellet tube or foil pouch of chips and follow the 2-zone plan above.
- Cook: run the indirect zone near 225–250°F for the first stage, then raise the hot side to create ~375°F indirect heat to finish. Keep ABTs on the indirect side the entire time; shut the lid to maintain temp.
Oven Method (Alternative)
- No smoke, but still tasty: place ABTs on a wire rack over a rimmed sheet and bake 375–400°F for 30–40 minutes, until the bacon is crisp and the peppers are tender.
Wood Pairings for ABTs
- Apple, cherry, or maple complement cheese and bacon without overwhelming the peppers.
- If using hickory, go light; it can dominate small bites like poppers.
For more pairing ideas beyond ABTs, check our interactive BBQ wood-meat pairing guide to match smoke woods with a wide range of meats.
Make-Ahead, Reheat & Freeze
- Make-ahead: assemble up to 24 hours in advance; cover and refrigerate.
- Reheat: warm cooked ABTs at 350–375°F on a wire rack until the bacon re-crispens.
- Freeze: they’ll freeze short-term if wrapped well, but texture is best fresh.
Method Quick-Compare: Smoker vs 2-Zone Charcoal vs Gas vs Oven
| Method | Setup | Target Temps | Est. Time | Smoke Level | Crisp Bacon Tip | Best Use |
|---|---|---|---|---|---|---|
| Smoker (wood/charcoal) | Run clean blue smoke at ~225°F with a mild fruitwood; elevate on a wire rack. | Stage 1: ~225°F ~30 min → Stage 2: ~375°F 25–35 min | ~55–70 min total | High | Use thin-cut; raise vents to climb; keep airflow under the rack. | Maximum smoke flavor; bigger batches. |
| Charcoal Grill (2-zone) | Bank coals for indirect; add a wood chunk; for long cooks, use the Snake Method. | Stage 1: 225–250°F → Stage 2: ~375°F indirect | ~55–70 min | Med–High | Keep ABTs on the cool side; finish by opening vents/adding fuel. | Most backyard kettles; easy temp control with practice. |
| Gas Grill (2-zone) | One burner on, others off for indirect; add a pellet tube or foil packet for smoke. | Stage 1: ~225°F indirect → Stage 2: ~375°F indirect | ~55–70 min | Low–Med (with tube/packet) | Preheat 10–15 min; keep lid closed to hold temp and crisp. | Convenience cooks; weeknights; apartments with gas grills. |
| Oven (alternative) | Wire rack over a rimmed sheet on middle rack; convection if available. | Single stage: 375–400°F for 30–40 min | ~30–40 min | None | Thin-cut bacon + rack airflow for snap. | Bad weather; make-ahead re-crisp; indoor cooks. |
Variations & Substitutions
ABTs are flexible. Use the base method, then mix and match these ideas to fit your crowd, gear, and pantry.
Form factor
- Boats (halved peppers): fastest to prep, easy to scale on a wire rack.
- Upright (whole, cored): neater look; use a jalapeño rack so the filling stays put.
- Bigger bites: choose large jalapeños for brisket-stuffed versions; if you want sausage all the way around, you’re headed toward armadillo eggs territory (see compare table).
Filling ideas
- Cheese base: cream cheese + shredded cheddar or pepper jack.
- Meaty add-ins (classic): a spoon of cooked breakfast sausage or chopped brisket in each pepper.
- Simple upgrades: minced green onion, a pinch of garlic powder, or a light dusting of your house BBQ rub in the filling.
Bacon choices
- Thin-cut bacon renders and crisps best.
- Thick bacon works if you par-cook 4–5 minutes at 375°F before wrapping.
- For a lighter bite, use half strips on boats; full strips spiral well on uprights.
- Prefer control over sweetness, salt, and smoke? Try our homemade bacon recipe.
Heat level control
- Milder: remove ribs and seeds thoroughly; swap in mini sweet peppers for a no-heat crowd pleaser.
- Spicier: leave a little rib intact, or choose hotter peppers (Fresno for a notch up, serrano for smaller/hotter).
Rubs, glazes & finishes
- Lightly dust the bacon with a favorite BBQ rub before the cook.
- In the last 5 minutes, brush a thin glaze (BBQ sauce, pepper jelly, or honey + vinegar) and cook just to tack.
Gear swaps
- Wire rack over a rimmed sheet (boats) promotes airflow and crispness.
- Jalapeño rack (upright) keeps whole peppers tidy.
- Toothpicks help secure bacon; gloves make prep easier.
ABTs vs. Jalapeño Poppers vs. Texas Twinkies vs. Armadillo Eggs (Quick Compare)
All four start with a jalapeño and a creamy filling, but they diverge in cook method, wrap/coating, meatiness, and smoke level. Use this table to match your gear and goals—smoker, 2-zone charcoal, 2-zone gas, or oven—and to decide how much blue smoke you want in the final bite; on a kettle, the Snake Method makes the two-stage cook simple and steady.
| Item | What It Is | Cook Method & Heat | Coating / Wrap | Filling | Smoke Level | Notes & Best Use |
|---|---|---|---|---|---|---|
| ABTs | Bacon-wrapped, cheese-stuffed jalapeños; the BBQ take on poppers. | Smoker or 2-zone grill; usually low (≈225°F) then higher (≈375°F) to crisp. | Bacon (thin-cut preferred). | Cream cheese + shredded cheese; optional sausage or chopped brisket. | Med–High | Boats or upright racks; quick crowd-pleaser; easy to scale for parties. |
| Jalapeño Poppers | Broad appetizer category of stuffed jalapeños (restaurant or homemade). | Often deep-fried (breaded) or oven-baked; typically no wood smoke. | Breading for fried versions; some baked versions use bacon. | Cream cheese and/or cheddar; many variations, usually no meat. | None (unless smoked first) | Bar/classic appetizer; crunchy crust; fastest single-batch cook. |
| Texas Twinkies | Jumbo jalapeños stuffed with brisket + cream cheese, bacon-wrapped, usually glazed. | Smoked indirect (roughly 250–300°F) until bacon is set; often sauced at the end. | Bacon (often a full slice per pepper). | Chopped smoked brisket + cream cheese; sometimes a touch of rub. | High | Bigger, richer, slightly sweet from glaze; great as a BBQ platter add-on. |
| Armadillo Eggs | Cheese-stuffed jalapeño encased in a layer of breakfast sausage (sometimes bacon-wrapped). | Smoked or baked indirect (≈250–300°F) until the sausage is cooked through. | Sausage “shell”; sometimes finished with bacon and/or glaze. | Cream/cheddar inside the jalapeño; some add-ons vary. | Med–High | Hearty, longer cook than ABTs; slice to serve; tailgates and game days. |
Which should you make?
- Pick ABTs if you want maximum smoke, bacon snap, and fast prep for a crowd.
- Pick classic jalapeño poppers if you need a quick bar-style appetizer with a crunchy crust and no smoke.
- Pick Texas Twinkies when you’ve got leftover brisket and want a richer, glazed, bacon-wrapped showpiece.
- Pick Armadillo Eggs for a heartier, sausage-forward option you can slice and serve.
Cultural Significance and Popularity
ABTs have gained considerable popularity, particularly within the barbecue community. They are a common sight at barbecue competitions and gatherings, beloved for their bold flavors and playful name. This quirky nomenclature reflects the irreverent humor often found in barbecue culture, with “atomic” hinting at the potential spiciness of the dish and “buffalo turds” evoking its distinctive shape.
Serving and Consumption
ABTs are typically served as an appetizer or side dish at barbecue events, but they are versatile enough to be a part of any casual dining experience. Pairs well with a cold beer or soft drink, and complements other barbecue fare such as pulled pork, ribs, or coleslaw.
Despite their popularity, a word of caution is often given to those unaccustomed to spicy foods, as the heat of the jalapeño can be surprisingly intense.
ABTs (Atomic Buffalo Turds) FAQ
Don’t overfill—keep it level with the rim. Start with room-temp cream cheese for a smooth mix, then chill stuffed peppers 10–15 minutes so it firms. Cook on an elevated wire rack for airflow, and toothpick the bacon so it doesn’t tug the filling as it tightens.
Yes—treat it like any ground meat. Cook until the sausage hits 160°F in the thickest spot; our favorite instant-read thermometer makes this easy. Thick bacon slows things down, so many cooks pre-cook sausage crumbles and fold them into the cheese to simplify timing.
For milder, use mini sweet peppers or thoroughly scrape jalapeño ribs and seeds. For bigger, gentle heat, try poblanos. For a notch up, choose Fresnos; smaller and hotter options like serranos work too—just keep sizes consistent so the batch cooks evenly.
Hold finished ABTs at 150–170°F in a low oven, or pack hot in a pre-warmed cooler with vents so bacon stays crisp. Re-crisp at the destination on a wire rack at 350–375°F for a few minutes. Follow the food-safe window: about 2 hours at room temp.
Use cream cheese for body, then add shredded cheddar or pepper jack for melt and flavor. Skip very high-moisture cheeses (fresh mozz, some soft goat) that can weep and cause blowouts. Pre-shredded is fine, but a light hand-grate melts a touch cleaner.
About the author
James Roller documents South Carolina barbecue for Destination BBQ and authored Going Whole Hog. He researches techniques, interviews pitmasters, creates tools, and curates reliable sources so home cooks can cook barbecue safely and confidently at home.
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