Smoked Texas Twinkies with Pepper Jack Cheese
Smoked Texas Twinkies stuffed with chopped brisket and pepper jack cheese, wrapped in bacon, and smoked until tender, cheesy, and delicious.
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!