- 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.
- Preheat your oven to 400°. Place the Texas Twinkies on a baking sheet (preferably on a wire rack with a baking sheet under to catch the drippings), this will allow the bacon to crisp up nicely. Bake for 20-30 minutes until the bacon has cooked through and done to your liking.
- Preheat your smoker to 275°. Place the Texas Twinkies directly on the wire rack. Allow to cook for 60-90 minutes, until the bacon has cooked through.