Description
Try this flavorful Texas Twinkies recipe featuring brisket, jalapeños, cream cheese, and bacon for the ultimate smoked appetizer.
Ingredients
Scale
- 12 large fresh jalapeños
- 8 oz cream cheese, softened
- 1 cup freshly shredded pepper jack cheese
- 12 oz chopped smoked beef brisket (home-smoked or store-bought)
- 2 tsp kosher salt
- 1 ½ tsp garlic powder
- 1 tsp freshly cracked black pepper
- 24 oz thick-cut bacon
- Rounded toothpicks (for securing bacon)
- ¾ cup sweet & tangy barbecue sauce (Sweet Baby Ray’s or similar)
Instructions
- Prepare the Jalapeños
Slice each jalapeño lengthwise on one side without cutting fully through the other side. Remove seeds and membranes for a milder flavor, or leave some in for extra heat. - Make the Filling
In a bowl, mix softened cream cheese, shredded pepper jack, chopped brisket, salt, garlic powder, and black pepper until well combined. - Stuff the Jalapeños
Fill each jalapeño generously with the brisket-cheese mixture, pressing the filling in firmly. - Wrap with Bacon
Wrap each stuffed jalapeño with a strip of thick-cut bacon, securing it with a toothpick to hold everything in place. - Smoke or Bake
Place the wrapped jalapeños on a smoker at 250°F for 1.5–2 hours, or bake in the oven at 375°F for 35–40 minutes until the bacon is crisp. - Glaze with Barbecue Sauce
Brush the jalapeños with barbecue sauce during the last 10–15 minutes of cooking. - Serve Hot
Remove the toothpicks and serve immediately while warm and melty.
Notes
Use large jalapeños; smaller ones are harder to stuff.
For extra smoky flavor, use hickory or mesquite wood.
If using the oven, broil for 2 minutes at the end for crispier bacon.
Want them milder? Soak seeded jalapeños in cold water for 20 minutes.