Texas Twinkies

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3:10 - Prep 0:10 / Cook 3:00
Intermediate

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 Servings

Ingredients

Texas Twinkies
  • 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
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Preparation

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Step 1 Of 9
1. Preheat your smoker to 250°F and toss in some wood chips for added flavor.
2. Dice brisket into small chunks; set aside.
3. Wearing gloves, slice jalapeños in a “T” shape, removing the upper half of the jalapeño but leaving the stem on. Set aside.
4. Add brisket to the cored jalapeño. Top with cream cheese and cover with the upper half.
5. Wrap each pepper with 1 to 2 slices of bacon, ensuring each one is completely covered; Season lightly.
6. When the smoker is heated, place the jalapeños directly on the top grate and cook for 2 to 3 hours.
7. Continue to cook, checking in every 30 to 45 minutes, until a nice bark is formed.
8. Remove from heat and cool for 10 minutes.
9. Plate and serve with a side of ranch for dipping.
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