Stuffed with juicy brisket and velvety cream cheese, these Texas Twinkies are a rich and meaty take on classic jalapeño poppers. Wrapped in thick-cut bacon and slow-smoked over oak, these indulgent eats are loaded with flavors as big as the Lone Star State.
This recipe was created by our partner, Brigette Duran, who made the dish on our Longhorn Offset Smoker, but you can make it on your grill or smoker.
- 8 large jalapeños
- 8 ounces cream cheese
- 12 ounces bacon, thick cut
- 1/2 pound brisket, cooked
- > all-purpose seasoning, to taste
- > ranch, for dipping