A half slice just below the stem and a slit to the end at the center of the slice , we use a grapefruit spoon to gut the insides ,, half cream cheese and half cheddar mixed with slow smoked brisket makes a good stuffing , thinner bacon is easier to wrap them in but there’s a lot of choices for flavor ,, we smoke them In a 1000 gallon smoker made from a ferral propane tank .. so we can get away with using all mesquite ,, at home you’d probably have to use a mix of woods to get some heat . , the slower the better ,, added brisket rub from a shaker before smoking. Soon as we get our hccip plan in place we can sell these out the door frozen for anyone’s smoker ,, it’s hard to beat our brisket.