This party snack is a smoky, spicy, and creamy BBQ classic: the Texas Twinkie. Originating from the beloved jalapeño popper, this version is stuffed with chopped brisket and cream cheese, wrapped in bacon, and slow-smoked to perfection. It's the ultimate crowd-pleaser and a delicious way to use up leftover brisket from your last cook.
Ingredients
10 large jalapeño peppers
300 g / 10.5 oz cooked brisket, finely chopped
200 g / 7 oz cream cheese
2 tbsp sweet BBQ sauce
- 2 tsp PitmasterX Deli Seasoning
10 slices streaky bacon
1/2 tsp dried parsley
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Start by prepping the jalapeños: cut off the tops, scoop out the seeds and membranes with a small knife or spoon, and set the caps aside.
- Prepare the filling by finely chopping the cooked brisket and adding it to a bowl with the cream cheese.
- Add PitmasterX Deli seasoning and sweet BBQ sauce, but don’t overmix—leave a light swirl for texture and variation in flavor.
- Stuff each jalapeño with the brisket mixture, packing it tightly, and press the cap back on with a little twist.
- Wrap each stuffed jalapeño with a slice of bacon, ensuring the ends overlap slightly to seal the filling.
- Sprinkle a little more BBQ seasoning on top for extra flavor and texture.
- Prepare your smoker or BBQ for indirect heat at 120°C / 250°F and add a handful of whiskey barrel wood chips for smoke.
- Place the Texas Twinkies on the cooler side of the grill (opposite the smoke source), close the lid, and smoke for about 1.5 hours.
- They’re ready when the jalapeños are soft and wrinkled, and the bacon is golden brown and crispy.
- Serve hot with extra BBQ sauce or eat them straight from the grill—spicy, creamy, smoky perfection in every bite.
