Texas Twinkies - Jalapeños Stuffed with Smoked Brisket
Texas Twinkies are a delicious and smoky appetizer made by stuffing jalapeño peppers with seasoned smoked brisket, cream cheese, and spices, then wrapped in crispy bacon. Perfect for gatherings or game day!
Equipment
- 1 smoker or grill
- 1 baking sheet
- 1 aluminum foil
- 1 mixing bowl
- 1 knife
- 1 cutting board
Ingredients
- 10 large jalapeño peppers
- 2 cups smoked brisket, chopped
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- 10 slices bacon
Instructions
- Preheat your smoker or grill to 225°F (107°C). If using a conventional oven, preheat to 375°F (190°C).
- Wearing gloves, slice each jalapeño pepper in half lengthwise and remove the seeds and membranes for less heat.
- In a mixing bowl, combine the smoked brisket, softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, paprika, black pepper, and salt. Mix until well combined.
- Stuff each jalapeño half with the brisket mixture, pressing it in to fill generously.
- Wrap each stuffed jalapeño with a slice of bacon, making sure to cover the filling completely. Secure with a toothpick if needed.
- Place the wrapped jalapeños on a baking sheet lined with aluminum foil.
- For smoking: Place the baking sheet in the smoker or on the grill and smoke for about 20 minutes, until the bacon is crispy and the filling is hot. For baking: Place in the oven and bake for about 20 minutes until the bacon is crispy.
- Once done, remove from the smoker or oven and let cool for a couple of minutes before serving.
Notes
You can adjust the level of heat by leaving some seeds in the jalapeños or opting for milder peppers.
These Texas Twinkies pair well with barbecue sauce or ranch dressing for dipping.
For a healthier version, consider using turkey bacon.