Texas Twinkies are a bold fusion of smoky brisket, creamy cheese, and fiery jalapeños, all wrapped in crispy, flavorful bacon. This dish is a showstopper, whether you’re hosting a backyard barbecue or indulging in a satisfying appetizer. The balance of creamy, smoky, spicy, and savory flavors creates an unforgettable bite-sized treat that’s perfect for sharing.
One of the great things about this recipe is its versatility. It’s easy to adapt for different preferences, dietary needs, or available cooking methods. If you prefer a milder kick, opt for sweet peppers instead of jalapeños. For a smoky twist without a smoker, your oven or grill can do the job. The addition of smoked gouda adds richness, while the barbecue glaze ties all the flavors together.
Cooking these peppers slowly at a low temperature lets the flavors meld beautifully while crisping the bacon. If you’re planning ahead, Texas Twinkies can be prepped in advance and stored for future use, making them ideal for busy schedules. Whether served as a party starter or the main event, they’re sure to impress!
Yield: 12 Servings
Ingredients
- 12-16 extra-large jalapeños
- 2 cups smoked gouda, shredded
- 1 lb chorizo (optional)
- 1 lb smoked brisket, pulled
- ½ cup barbecue rub of choice
- 16 ounces cream cheese, softened
- 12-14 slices thick-cut bacon
- Barbecue sauce for glazing
Instructions
- Prepare the Jalapeños
- Cut a “T” shape into each jalapeño, slicing below the stem and down the length of the pepper. Carefully pry the peppers open, removing seeds and veins. Rinse under cold water to remove any remaining seeds.
- Make the Stuffing
- In a large mixing bowl, combine the cream cheese, shredded smoked gouda, pulled brisket, and barbecue rub. Mix thoroughly until all ingredients are evenly combined.
- Stuff the Peppers
- Using a spoon or piping bag, fill each jalapeño with the brisket-cheese mixture, ensuring the peppers are generously stuffed.
- Wrap with Bacon
- Stretch each slice of bacon slightly and wrap it around the stuffed jalapeños. Secure with toothpicks to hold the bacon in place.
- Set Up for Cooking
- If using a smoker, preheat it to 225°F (107°C) with indirect heat. Add pecan or apple wood for a mild, sweet smoky flavor.
- Cook the Texas Twinkies
- Arrange the peppers on the smoker grates and cook for about 3 hours, or until the bacon is crisp and the peppers are tender.
- Glaze and Finish
- Brush the peppers with barbecue sauce and increase the heat to 350°F (175°C). Cook for an additional 15 minutes, allowing the sauce to caramelize.
- Serve
- Remove the peppers from the smoker and serve hot, with dipping sauces like ranch, honey mustard, or spicy aioli.
Notes
- Handling Jalapeños: Always wear gloves when handling jalapeños to protect your skin from irritation.
- Alternative Cooking Methods: If you don’t have a smoker, bake the peppers at 375°F for 25-30 minutes or grill them with indirect heat, adding a smoker box for wood-chip flavor.
- Dietary Adjustments: For a lighter version, swap regular bacon with turkey bacon and use low-fat cream cheese. Vegetarian options can include plant-based bacon and smoked jackfruit instead of brisket.
- Freezing and Reheating: Prep and freeze before cooking for up to 3 months. Reheat in the oven or air fryer to keep the bacon crispy.
Nutritional Insights
This dish is high in protein and rich in flavor, thanks to the combination of brisket and cheese. The jalapeños provide a dose of vitamin C, while the bacon and cheese contribute to the fat content, making this recipe indulgent. Adjusting ingredients like using turkey bacon or a vegetarian substitute can reduce calories and fat for a more health-conscious option.
Sharing and Commenting is Caring
Love this recipe? Share it with friends and family who appreciate bold, smoky flavors! Let us know how you made it your own—did you add a unique twist or try a different cheese? Comment below with your feedback, and let’s keep the Texas Twinkies magic alive!
