Texas Twinkies

There will no absolutely no leftovers when serving these scrumptious and sinful brisket and cheese filled jalapeños. Whether you serve them whole or slice them up for small bite sized pieces, everyone raves about them!

Course Appetizer, Snack

Cuisine American

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings

Calories 198kcal

Author Jason

Equipment

Ingredients

12 Jalapeños
24 slices Bacon thin

Filling

8 oz Cream Cheese softened
1 cup Cheese shredded,
1 cup BBQ Sauce
1 cup Brisket leftover finely shredded
2 drops Hot Sauce optional

Instructions

Cutting the Jalapeño

Using a sharp knife, hold the jalapeño in one hand and cut the jalapeno open lengthwise. Make a small cut near the stem to make a "T" opening. Using your fingers, open up the cut pepper, clean out the seeds and rinse. Doing this will gently open the pepper which will allow you to fill it in the next couple steps. Reference the photos in the post.

Filling

Combine the cream cheese, brisket, shredded cheese and optional hot sauce in a mixing bowl until well combined.
Fill each of the jalapeños with the filling and set aside.
Using thin bacon, wrap the bacon around the filled jalapeño. It usually takes 2 pieces for each jalapeño to fully cover. Place all the Texas Twinkies in the aluminum pan that is sprayed with a nonstick spray.

Smoking Texas Twinkies

Heat smoker up to 250°F, using wood of your choice. Always remember that hickory and mesquite will be the strongest. Fruit wood are the mildest.
Place the aluminum pan full of the Texas Twinkies on the smoker and smoke for about 90 minutes or so. The bacon should be fully cooked when removing from the smoker. The last 7-10 minutes of smoking, brush on your favorite BBQ sauce.

Nutrition