Ultimate Texas Twinkies

Forget what you know about jalapeño poppers. The Texas Twinkie is a whole other beast. Born in the BBQ pits of Texas, these are jumbo jalapeños stuffed with a decadent mix of cream cheese and leftover smoked brisket, wrapped tightly in thick-cut bacon, and glazed until sticky. It’s the ultimate BBQ appetizer.

Ultimate Texas Twinkies

The Iconic Stuffed Jalapeño from the Lone Star State

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Servings: 10 twinkies

Course: Appetizer

Cuisine: Southern

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 8-10 Jumbo Jalapeños the larger, the better
• 8 oz Cream Cheese softened
• 1/2 lb Smoked Brisket finely chopped
• 1/2 cup Shredded Sharp Cheddar
• 1 lb Thick-Cut Bacon usually 1 slice per pepper
• 2 tbsp BBQ Rub sweet & savory
• 1/2 cup BBQ Sauce for glazing

Method

 

Preparation

1. Core & Clean: Slice a "T" shape into the top of the pepper or slice lengthwise. Remove seeds and ribs (leave some seeds if you want it hot!).
2. The Stuffing: Mix cream cheese, chopped brisket, and shredded cheddar. Stuff each pepper until full but not overflowing.
3. The Wrap: Wrap each pepper tightly with a slice of bacon, starting at the stem. Secure with toothpicks if needed.

Smoking Process

1. Fire it up: Preheat smoker to 275°F (135°C) using Post Oak or Hickory.
2. Smoke: Place peppers on the grates. Smoke for 1.5 to 2 hours until the bacon is rendered and the pepper is soft.
3. The Glaze: In the last 15 minutes, brush with BBQ sauce and let it "set" until tacky.

Notes

Pro Tip: Don't use thin-cut bacon; it will burn before the jalapeño softens. Thick-cut bacon renders perfectly at smoker temperatures.

Handling Tip: Wear gloves when cleaning the jalapeños! The oils can stay on your skin for hours and cause a painful "jalapeño burn" if you touch your face.

Tried this recipe?

Let us know how it was!