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I love whipping up homemade hot pockets when I need a quick, delicious bites, and have leftovers ready to go. My Texas Twinkie Hot Pockets combine everything I love about jalapeño poppers, from jumbo jalapeños to a smoky cream cheese mixture.
They get an extra flavor boost from shredded leftover brisket, a drizzle of barbecue sauce and bbq sauce, and a golden puff pastry crust that transforms them into the perfect homemade hot pockets.
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Why You’ll Love This Recipe
These homemade hot pockets shine as a fantastic appetizer and never fail to impress guests. I love how a single piece of bacon or a whole strip of thick-cut bacon can completely change the heat level based on how spicy you like it.
Plus, they’re super versatile, so you can play with different fillings like shredded chicken or pulled pork to keep things fresh.
Ingredients / Tools You’ll Need
I gather simple ingredients like a block Philadelphia cream cheese, leftover brisket, and a rolled sheet of puff pastry for these homemade hot pockets. A sharp knife and a large mixing bowl are essential to prep the filling fast. I also keep a few strips of slice of bacon on hand, just in case I want an extra punch of flavor.
Ingredients List:
- 8 oz block Philadelphia cream cheese (smoke it under indirect heat for extra flavor)
- 1 cup chopped leftover brisket (or your favorite brisket mixture)
- 1/2 cup shredded cheddar cheese
- 5-6 strips of thick-cut bacon or your favorite piece of bacon, cooked and chopped
- 1 large jumbo jalapenos, finely diced
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Your favorite rub or seasoning for a little more flavor
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Instructions
Preparation
Preheat your smoker to 250°F on indirect heat. Use a sharp knife to score the block Philadelphia cream cheese, then place it on the smoker to soak up flavor for 30 minutes. While the cream cheese smokes, chop your leftover brisket, cook your slice of bacon or piece of bacon, and get your jalapeños ready.
Once the cream cheese is softened by that smoky goodness, toss it into a large mixing bowl. Add in your brisket mixture, shredded cheddar, green onion, any rub you like, and a drizzle of both barbecue sauce and bbq sauce. Stir until you get a thick cream cheese mixture that will form the heart of these homemade hot pockets.
Assembling
Roll out the thawed puff pastry on a cutting board and slice it into rectangles. Spoon a bit of the cream cheese mixture onto each rectangle, keeping the edges clean so the pastry seals. Lay another piece of pastry on top, crimp the edges, and cut two small slits for steam.
Cooking
Bump the smoker’s heat up to 400°F, still using indirect heat to protect the pastry. Carefully place your assembled homemade hot pockets onto a baking sheet, brush on an egg wash, and let them cook for 20-25 minutes. Pull them out once they’re golden brown and let them rest for about 5-10 minutes before serving up these delicious treats.
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Serving Suggestions
I love to serve these straight from the smoker with extra barbecue sauce or bbq sauce on the side for dipping. They make a fantastic appetizer if you slice them in half for bite-sized fun. You can also play around with different fillings if you want something beyond jalapeño poppers vibes.
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Recipe Notes & Pro Tips
Keep an eye on the heat level by adjusting how many jumbo jalapeños you throw in. If you want an ultra-crisp bacon flavor, try using an extra slice of bacon or two. These little pockets freeze well too, so you can reheat your homemade hot pockets whenever you crave delicious treats.
Watch Me Make It
If you like this recipe – please press the “Subscribe button” on the video below (you won’t leave this page)Other Recipes You’ll Love
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Ingredients
- 1.5 C Brisket chopped
- 1 C Cheddar Cheese shredded
- 1/2 C Bacon Crispy, chopped
- 8 oz Cream Cheese smoked or softened
- 1 Puff Pastry
- 1 Jalapeno Large, chopped finely
Instructions
- Preheat smoker to 250F
- Crosshatch cream cheese with a sharp knife and season liberally with Beef rub. Place in smoker to absorb the smoke and soften for 30 minutes. When cream cheese comes off, increase temperature to 400F
- While cream cheese is smoking, prepare your other ingredients: chopped brisket, bacon, cheddar and jalapeno
- When cream cheese is done smoking add it to a mixing bowl with the brisket, shredded cheese, jalapeno, bacon, mix well to incorporate
- Place a spoonful of the cream cheese mixture on a piece of puff pastry that's been cut to size. Spread evenly paying attention not to get any on the edges, that would prevent a good seal. Place 2 slits in a diagonal direction on top of the puff pastry to allow venting so they don't burst.
- Add top of the puff pastry and crimp all around the edges to seal. Add egg wash on top, and place back in smoker that's been heated to 400F
- Cook for 20-25 minutes
- Allow to cool for 5 -10 minutes, serve hot.
Nutrition
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