These Smoked Texas Twinkies with Pepper Jack Cheese are stuffed with smoky chopped brisket and shredded pepper jack cheese, wrapped in bacon, and cooked low and slow until the jalapeños are tender and the bacon is perfectly cooked.
Traditional Texas Twinkies are usually made with a cream cheese filling, but this version skips the cream cheese and uses shredded pepper jack cheese instead. It melts right into the chopped brisket for a cheesy, smoky filling with just the right amount of heat.
They’re an easy smoked appetizer for cookouts, game days, backyard barbecues, or anytime you have leftover brisket to use up. And if you don’t have brisket on hand, you can make a “poor man’s brisket” by smoking a chuck roast instead!
Why You’ll Love These Texas Twinkies
- Loaded with brisket: Each jalapeño is packed with chopped smoked brisket.
- No cream cheese: Pepper jack gives the filling plenty of cheesy flavor without the traditional cream cheese.
- Wrapped in bacon: A full slice of bacon around each jalapeño adds even more smoky flavor.
- Perfect for leftover brisket: This is one of my favorite ways to turn leftover smoked brisket into an entirely new dish.
- Easy smoker appetizer: Once they’re assembled, the smoker does most of the work.
What Are Texas Twinkies?
Texas Twinkies are a barbecue-style version of a stuffed jalapeño popper. Jalapeños are typically filled with smoked brisket and cheese, wrapped in bacon, and then smoked until the pepper softens and the bacon is cooked.
For my version, I use pepper jack cheese instead of cream cheese. The shredded cheese melts into the brisket while the peppers cook, giving you a gooey, cheesy center surrounded by smoky bacon.
For the Brisket
Leftover smoked brisket is perfect for this recipe. Chop it into relatively small pieces so it’s easy to pack inside the jalapeños.
Don’t have brisket? You can also make a poor man’s brisket using chuck roast. Smoke the chuck roast similarly to how you would prepare a traditional brisket, then chop the finished meat for the filling.
Smoked Texas Twinkies with Pepper Jack Cheese
Ingredients
- 16 large jalapeños
- 2 1/2 cups cups cooked brisket, finely chopped
- 1 1/3 pepper jack cheese, shredded
- 16 slices bacon, about 1 ½ standard packages
- Toothpicks, for securing the bacon
Instructions
- Preheat your grill or smoker to 300°F.
- Wash and dry the jalapeños.
- Instead of slicing the peppers completely in half, make a T-shaped cut in each jalapeño. Make a small slit across the top of the pepper without cutting all the way through, then make another cut lengthwise down the center.
- Carefully open the pepper along the cuts and remove the seeds and inner membranes.Tip: Removing more of the white membrane will generally give you a milder Texas Twinkie. Leave some behind if you want more heat.
- Add the 2 ½ cups chopped brisket and 1 ⅓ cups shredded pepper jack cheese to a large bowl.
- Mix until the brisket and cheese are evenly combined.
- Carefully stuff each prepared jalapeño with the brisket and pepper jack mixture.
- Pack the filling inside without forcing so much into the pepper that it splits.
- Wrap one full slice of bacon around each stuffed jalapeño.
- Secure the bacon with one or more toothpicks as needed to keep everything together while it cooks.
- Place the stuffed and wrapped jalapeños directly on the smoker or grill.
- Cook at 300°F for approximately 60 minutes, or until the bacon is cooked to your liking, the jalapeños have softened, and the filling is hot and melted.
- Remove the Texas Twinkies from the smoker and allow them to cool slightly before serving.Remember to remove the toothpicks before eating. Enjoy!
Tips for the Best Texas Twinkies
Choose larger jalapeños. Bigger peppers are much easier to core and stuff with plenty of brisket.
Shred your own pepper jack. Freshly shredded cheese generally melts better than pre-shredded cheese.
Finely chop the brisket. Large chunks can make the jalapeños difficult to stuff. Smaller pieces also combine better with the melted pepper jack.
Don’t cut the peppers completely open. The T-cut creates an opening for removing the seeds and adding the filling while helping the jalapeño hold everything together.
Watch the bacon for doneness. Smokers and grills can cook differently, so use the 60-minute cook time as a guide. They’re ready when the bacon is cooked and the peppers are tender.
Are Texas Twinkies Spicy?
They can be, but removing the seeds and white membranes from the jalapeños takes away a significant amount of the heat.
Pepper jack adds another mild kick, so these still have some spice even after the jalapeños are cleaned out.
If your family prefers things milder, thoroughly remove the membranes from each pepper before stuffing them.
Can I Make Texas Twinkies Without Brisket?
Yes! A smoked chuck roast is a great substitute.
Chuck roast is sometimes called a poor man’s brisket when it’s prepared using a similar smoking method. Once cooked until tender, chop the meat and use it exactly as you would brisket in this recipe.
It’s also a great option if you want to make Texas Twinkies but don’t want to smoke an entire brisket first.
Can I Make Them Ahead of Time?
Yes. You can prepare the jalapeños, stuff them with the brisket and pepper jack mixture, and wrap them in bacon ahead of time.
Keep them covered in the refrigerator until you’re ready to put them on the smoker.
How to Store Leftover Texas Twinkies
Store leftover Texas Twinkies in an airtight container in the refrigerator.
For the best texture, reheat them in an oven, air fryer, or on the grill until heated through. This helps the bacon crisp back up better than reheating them in the microwave.
What to Serve with Texas Twinkies
These are perfect alongside your favorite barbecue foods. Try serving them with:
- Smoked brisket
- Pulled pork
- Ribs
- Burgers
- Baked beans
- Coleslaw
- Mac and cheese
- Your favorite barbecue sauce
They’re also hearty enough to serve on their own as a game-day or party appetizer.