Bring some bold flavor to your holiday gatherings with these mouthwatering Texas Twinkies! These jalapeños are stuffed with a rich mixture of smoked brisket, cream cheese, and gouda, wrapped in crispy bacon, and finished with a glaze of barbecue sauce. Perfect as an appetizer or a fun party snack!
Ingredients:
- 12-16 extra-large jalapeños
- 16 ounces cream cheese, softened
- 1 lb smoked brisket, shredded
- 1 lb chorizo (optional, for extra flavor)
- 2 cups smoked gouda, shredded
- ½ cup Jeff’s original rub (or your favorite rub)
- 12-14 slices thick-cut bacon
- Jeff’s original sauce (or your favorite barbecue sauce)
Instructions:
- Prepare the Jalapeños:
Cut a “T” into each jalapeño by cutting halfway through the pepper just below the stem, then cutting a slit from the top of the “T” to the tip of the pepper. - Deseed the Peppers:
Carefully pry open the pepper and use a thin, sharp knife to deseed and devein the peppers. Rinse them under cold water to remove any remaining seeds. - Make the Stuffing Mixture:
In a large bowl, combine 2 cups of pulled smoked brisket, 16 ounces of softened cream cheese, 2 cups of shredded smoked gouda, and ½ cup of Jeff’s original rub. Mix well until all ingredients are fully incorporated. - Stuff the Jalapeños:
Generously stuff each jalapeño with the stuffing mixture, pressing down slightly to ensure they are filled. - Wrap with Bacon:
Stretch thick slices of bacon and wrap a single piece around each stuffed jalapeño. Secure the bacon with a toothpick to keep it in place during cooking. - Prepare the Smoker:
Set up your smoker for cooking at 225°F with indirect heat. Use pecan wood for a delicious smoky flavor. If your smoker has a water pan, fill it up to maintain moisture. - Cook the Peppers:
Place the stuffed jalapeños directly on the smoker grate and cook for about 3 hours, or until the bacon is crispy and the peppers are soft to your liking. - Glaze and Finish:
When the peppers are ready to eat, glaze them with thinned barbecue sauce and increase the heat to 350°F. Cook for an additional 15 minutes to caramelize the glaze. - Serve:
Remove the peppers from the smoker and serve immediately while they’re hot and cheesy. Enjoy the burst of flavor in every bite!
Prep Time: 45 minutes | Cook Time: 3 hours | Total Time: 3 hours 45 minutes
These Texas Twinkies are sure to be a hit at your holiday celebrations, offering a unique and delicious twist that everyone will love! Enjoy the smoky, cheesy goodness wrapped in crispy bacon!
Texas Twinkies – Jalapeños Stuffed with Smoked Brisket 🌶️🍖
Bring some bold flavor to your holiday gatherings with these mouthwatering Texas Twinkies! These jalapeños are stuffed with a rich mixture of smoked brisket, cream cheese, and gouda, wrapped in crispy bacon, and finished with a glaze of barbecue sauce. Perfect as an appetizer or a fun party snack!
Ingredients
- 12–16 extra-large jalapeños
- 16 ounces cream cheese, softened
- 1 lb smoked brisket, shredded
- 1 lb chorizo (optional, for extra flavor)
- 2 cups smoked gouda, shredded
- ½ cup Jeff’s original rub (or your favorite rub)
- 12–14 slices thick-cut bacon
- Jeff’s original sauce (or your favorite barbecue sauce)
Instructions
- Prepare the Jalapeños:
Cut a “T” into each jalapeño by cutting halfway through the pepper just below the stem, then cutting a slit from the top of the “T” to the tip of the pepper. - Deseed the Peppers:
Carefully pry open the pepper and use a thin, sharp knife to deseed and devein the peppers. Rinse them under cold water to remove any remaining seeds. - Make the Stuffing Mixture:
In a large bowl, combine 2 cups of pulled smoked brisket, 16 ounces of softened cream cheese, 2 cups of shredded smoked gouda, and ½ cup of Jeff’s original rub. Mix well until all ingredients are fully incorporated. - Stuff the Jalapeños:
Generously stuff each jalapeño with the stuffing mixture, pressing down slightly to ensure they are filled. - Wrap with Bacon:
Stretch thick slices of bacon and wrap a single piece around each stuffed jalapeño. Secure the bacon with a toothpick to keep it in place during cooking. - Prepare the Smoker:
Set up your smoker for cooking at 225°F with indirect heat. Use pecan wood for a delicious smoky flavor. If your smoker has a water pan, fill it up to maintain moisture. - Cook the Peppers:
Place the stuffed jalapeños directly on the smoker grate and cook for about 3 hours, or until the bacon is crispy and the peppers are soft to your liking. - Glaze and Finish:
When the peppers are ready to eat, glaze them with thinned barbecue sauce and increase the heat to 350°F. Cook for an additional 15 minutes to caramelize the glaze. - Serve:
Remove the peppers from the smoker and serve immediately while they’re hot and cheesy. Enjoy the burst of flavor in every bite!
Notes
Prep Time: 45 minutes | Cook Time: 3 hours | Total Time: 3 hours 45 minutes
These Texas Twinkies are sure to be a hit at your holiday celebrations, offering a unique and delicious twist that everyone will love! Enjoy the smoky, cheesy goodness wrapped in crispy bacon!