Texas Twinkies
These Texas Twinkies can be cooked in the oven orin a smoker. Stuffed with cream cheese and brisket these are the perfect party appetizer!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Appetizer
Cuisine: bbq, grill
Keyword: bacon, smoker recipe, spicy
Servings: 4
Calories: 633kcal
- 8 jalapenos sliced and de-seeded
- 8 slices thick cut bacon
- 6 oz cream cheese room temp
- 2 cups smoked brisket chopped or shredded
Start by preparing your jalapenos. When selecting your jalapenos at the store, just like they say in Texas “bigger is better”!
I trim the top of the jalapeno off. Next, using a sharp paring knife, slice a straight line down the backside of the jalapeno (it’s often the flat part). Using your fingers, spread the jalapeno open.
Grab your paring knife and carefully de-seed the jalapeno. This is where all the heat is. If you want to leave the jalapeno a little spicy, leave the white rib portion and remove the seeds.
Rinse your jalapenos under water to clean them and rinse any seeds away.
Using a knife, stuff half of the inside of the jalapeno with cream cheese. Ensure there is enough as this will help the brisket stick to and keep intact.
Once the jalapenos have been stuffed with cream cheese it’s time to add the brisket. Take your shredded or chopped brisket and stuff each jalapeno.
On a flat surface, lay out a slice of thick cut bacon.
Beginning at one side, secure the bacon to the jalapeno with a toothpick. Wrap the jalapeno with the bacon and secure the other end with another toothpick.
When all of the jalapenos have been wrapped in bacon it’s now time to cook them. You can choose to cook them in the oven or the smoker.
Calories: 633kcal | Carbohydrates: 3g | Protein: 36g | Fat: 52g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 704mg | Potassium: 594mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 619IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 3mg