If you love Jalapeño Poppers then you are going to love my absolute favorite Tailgate Snack - Texas Twinkies. Texas Twinkies were invented by my friend's Hutchins BBQ in McKinney, TX and they are amazing! I mean how can stuffing cream cheese and brisket into a jalapeño and wrapping it in bacon and smoking it be bad?
Meat Church How To YouTube Video: https://youtu.be/S52hv2vwSuk
- 12 jalapeño peppers (not too large so the bacon wraps around nicely)
- 2 packages standard cut bacon.
- 1 block of cream cheese (smoked cream cheese works even better)
- 1 C chopped, smoked brisket
- 2 T Meat Church Holy Gospel BBQ Rub (sub Texas Sugar, The Gospel, Holy Voodoo or Honey Hog)
Prepare your smoker at a temperature of 250 degrees. We like oak, mesquite, hickory or pecan wood for this smoke. In the video above we used a Mill Scale 94 gallon offset smoker with post oak.
Slice a T in each pepper and remove the seeds etc as seen in this video. The heat (capsaicin) in a pepper comes from the veins, so remove if you like.
Place the jalapeños on a rack or pan and into the smoker or an oven at 250 for 30 minutes. This will soften the pepper which will make stuffing easier.
Stuff the Jalapeño
Using standard cream cheese works fine, but if you can start with smoked cream cheese these will be even better!
Combine the cream cheese and brisket in a medium bowl. Optionally, you can season the mixture with Meat Church seasoning if you like.
Stuff each pepper completely with this mixture.
Wrap each stuffed jalapeño with bacon. It typically takes 2 slices of bacon per pepper.
Season the wrapped pepper on all sides with Meat Church Holy Gospel.
Allow the seasoning to adhere for at least 15 minutes.
Cook the Texas Twinkies
Place the wrapped pepper in the smoker. Utilizing a rack will keep you from having to handle these individually. Cook the peppers until the bacon looks perfect. This took 90 minutes in this video.
Remove from the smoker. Slice in half and enjoy!