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
- 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”.
- Carefully pry open the pepper through the “T” and remove the seeds and. Rinse under cold water to remove any remaining seeds.
- In a large bowl, mix the brisket, cream cheese, gouda, and dry rub/seasoning.
- Carefully fill the jalapeños with the stuffing mix, making sure not to break the stem cap off.
- Stretch the bacon strips, then wrap a single piece around each jalapeño. Secure the end with a toothpick or other fastening device.
- Setup the smoker at 225o F to using 3 – 4 medium sized chunks of apple or cherry wood.
- Place the jalapeños on the grate for about 3 hours.
- 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.
- Serve immediately.