Texas Twinkies

Texas Twinkies


Texas Twinkies or bacon wrapped stuffed jalapeños have been around for a long time and have several variations.  This recipe is inspired by Jeff Phillips at smoking-meat.com.

Prep Time: 30-45 minutes
Cook Time: Approximately 3 hours


  • 12 extra-large jalapenos
  • 16 ounces cream cheese, softened
  • 2 cups smoked brisket, pulled/shredded
  • 2 cups gouda, shredded
  • 1/4 cup of the dry rub used on the brisket
  • 12 strips thick uncured bacon (1 for each jalapeno)
  • Your favorite BBQ sauce – I use Blazing Star BBQ - Original sauce
  1. Cut a "T" in each jalapeno. Slit the pepper just below the stem to the tip and then from that cut to the tip of the pepper, forming the letter “T”. 
  1. Carefully pry open the pepper through the “T” and remove the seeds and. Rinse under cold water to remove any remaining seeds.
  1. In a large bowl, mix the brisket, cream cheese, gouda, and dry rub/seasoning.
  1. Carefully fill the jalapeños with the stuffing mix, making sure not to break the stem cap off.
  1. Stretch the bacon strips, then wrap a single piece around each jalapeño. Secure the end with a toothpick or other fastening device.  
  1. Setup the smoker at 225o F to using 3 – 4 medium sized chunks of apple or cherry wood.
  1. Place the jalapeños on the grate for about 3 hours.
  1. When the bacon looks done and the peppers are soft, brush barbecue sauce on them, then increase the heat to 350 o F and continue to cook for 15 minutes.
  1. Serve immediately.
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