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texas twinkie recipes

Texas Twinkies (Whole Jalapeño Brisket Poppers)

Whole jalapeños stuffed with smoked brisket and cream cheese, wrapped in bacon and smoked for the ultimate BBQ appetizer.
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Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

Jalapeños:
  • 12-16 large jalapeños
Filling:
  • 1 lb chopped smoked brisket
  • 8 oz cream cheese softened
  • 1 cup shredded cheddar or pepper jack cheese
  • 2 tablespoons BBQ seasoning
Wrapping & Finishing:
  • 12-16 slices thick-cut bacon
  • 1 tablespoon BBQ seasoning for outside
  • 1/2 cup BBQ sauce for glazing
  • Toothpicks optional

Method
 

  1. Prep the jalapeños by making a lengthwise cut along one side and a small crosswise cut at the top, creating a hinged flap. Remove seeds and membranes carefully. Optional: blanch for 2-3 minutes to reduce heat and soften, then ice bath and dry thoroughly.
  2. Make the filling by mixing softened cream cheese, shredded cheese, chopped brisket, and 2 tablespoons BBQ seasoning until smooth and well combined.
  3. Stuff each jalapeño by lifting the flap and packing the filling inside completely. Press the flap closed over the filling.
  4. Wrap each stuffed jalapeño with one slice of thick-cut bacon in a spiral pattern with minimal overlap. Secure with toothpicks if needed. Sprinkle lightly with BBQ seasoning.
  5. Smoke at 250°F for 60-90 minutes until bacon is nearly crisp and peppers are tender. Use apple, cherry, or oak wood for mild smoke.
  6. Brush with BBQ sauce and continue smoking for 10-15 minutes until glaze is set and bacon is fully crispy.
  7. Let rest 5 minutes before serving. Serve hot as an appetizer or game day snack.

Notes

Select straight, uniform jalapeños with thick walls for easier stuffing and even cooking. Thick-cut bacon is essential for proper crisping during the long smoking time. The brisket can be from any part of the brisket and should be chopped into rice-sized pieces for even distribution. Make the filling ahead and refrigerate, then bring to room temperature before stuffing. If bacon isn't crispy enough after glazing, finish at 350°F for 5-10 minutes or under the broiler for 2-3 minutes.

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