Name: Texas Twinkies Hot Pockets
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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)

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.

A gloved hand holds a slice of smoked brisket. The meat has a dark, seasoned crust and a tender, juicy interior with a red smoke ring. The wooden surface beneath the hand adds a rustic touch.

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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.

Block of cream cheese dusted with spicy seasoning on foil. A container of Blazing Star rub is tipped over in the background.

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.

A spoon holds a portion of a creamy mixture with visible chopped vegetables and meat, possibly tuna or chicken salad, over a bowl filled with the same food. The background is a wooden surface with a textured pattern.

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)
½ 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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A bowl containing a mixture of crumbled bacon, chopped green onions, shredded cheddar cheese, and a creamy blend of beans. The ingredients are arranged in sections within the bowl, placed on a wooden surface.

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.

A hand holds a fork, pressing down on the edges of a rectangular piece of dough on a wooden cutting board. The dough has a crimped border, suggesting preparation of a filled pastry or ravioli.

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.

Brushing egg wash over raw pastry rectangles on a baking tray, with a red silicone brush. The pastries have fork-patterned edges and are on a wooden surface.

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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.

Two golden-brown puff pastries with visible flaky texture lie on a baking tray. They are rectangular with crimped edges, suggesting a filled interior.

Watch Me Make It

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Other Recipes You'll Love

A plate with three golden-brown pastries, puffed and baked, is set on a wooden surface. A whole green jalapeño pepper lies beside the pastries, adding a touch of color. The plate features a blue and white geometric pattern.

Texas Twinkies Hot Pockets

Smoked jalapeños stuffed with brisket and cheese, wrapped in dough, and baked into handheld hot pockets.

Print Pin Rate

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 609kcal

Ingredients

1.5 C Brisket chopped
1 C Cheddar Cheese shredded
½ 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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Table of Contents

Why You'll Love This Recipe

Ingredients / Tools You’ll Need