Table of Contents
Watch Me Make It
Why This Recipe Works
What I love about this recipe is how it marries some classic BBQ elements with a little twist. The combination of smoked brisket and cream cheese is already a winner, but stuffing it into pickles? It's a genius move if I may say so myself. The pickles add that perfect crunch, and the bacon?
More Snacks Recipes You'll Love
Well, it just takes everything to a whole new level. Plus, this recipe is super flexible; you can tweak it to suit your taste. Got some leftover brisket? Use it here. Don’t have cheddar? Go for pepper jack. This is where it really comes together, and you’ll find yourself making these again and again.
Ingredients
Here’s what you’ll need to whip up these delicious poppers:
6 to 8 whole dill pickles 1 cup chopped smoked brisket 4 ounces cream cheese, softened 1 cup shredded cheddar cheese 6 to 8 slices bacon Your favorite BBQ sauce
Make sure to grab good quality ingredients; it makes a difference! The brisket should be nice and smoky, and the pickles should be crisp and flavorful.
How to Make It
Let’s get into the fun part - actually making these poppers.
First off, slice each pickle in half lengthwise. You want to create a little canoe shape that you can stuff. I usually use a spoon to core out the center, making sure to leave enough pickle flesh so it holds together. Don’t skip this part; you want enough space for the filling!
In a bowl, mix together your chopped brisket, cream cheese, and shredded cheddar. I like to get in there with a fork and really combine everything until it’s a nice, cohesive mixture. It’s a bit thick, but that’s how you know it’s going to hold up once it’s in the pickles.
Now, spoon that brisket mixture into your pickle canoes. Pack it in there and mound it slightly on top. Don’t be shy! You want these to be filled to the brim.
Next, wrap each loaded pickle with a slice of bacon. Make sure the bacon runs the entire length of the pickle; this helps keep everything together. If you find the bacon slipping off, just secure it with a toothpick.
Preheat your smoker to about 350 degrees F. This is the sweet spot for getting the bacon nice and crispy while the filling gets all warm and bubbly. Place those wrapped pickles directly on the grates and let them smoke for about 35 to 40 minutes. Keep an eye on them to make sure the bacon doesn't burn; you're looking for that perfect crispness.
After that initial smoking time, it’s time to brush on your favorite BBQ sauce. I like to give them a nice glaze and pop them back on the smoker for another 5 minutes. This is when the magic happens - the sauce caramelizes a bit, and everything gets that sticky finish that’s oh-so-satisfying.
When the bacon looks perfectly glazed, pull them off the smoker. Let them cool for a minute (if you can wait that long) and then serve them warm.
Tips and Variations
Feel free to experiment with the filling. If you’re feeling adventurous, add some diced jalapeños for extra heat or throw in some spices to kick it up a notch. I’ve even tried mixing in some BBQ rub or smoked paprika for that deep smoky flavor - it’s worth a shot.
If you don’t have a smoker, you can totally make these in the oven. Just set it to 400 degrees F and bake until the bacon is crispy. They won’t have that same smoky flavor, but they’ll still be delicious.
Serving Ideas
These Texas Twinkie Pickle Poppers make for a fantastic appetizer or snack at your next BBQ. Serve them alongside some ranch dressing for dipping or just go all in with more BBQ sauce. I like to pair them with a cold beer or a refreshing iced tea. They’re also a hit at game day parties, and let’s be real, they’re just fun to eat!
Closing
So there you have it - Texas Twinkie Pickle Poppers that are sure to impress. Whether you’re using up leftover brisket or just looking to elevate your appetizer game, this recipe is a winner. Give it a try and watch them disappear from the platter faster than you can say “Texas BBQ.” Happy cooking!
Yes, you can use sweet pickles or bread and butter pickles if you prefer a different flavor. Store any leftover Texas Twinkie Pickle Poppers in an airtight container in the refrigerator for up to 3 days. Yes, you can assemble the poppers ahead of time and refrigerate them until you're ready to cook. Reheat leftovers in a preheated oven at 350F for about 10-15 minutes until heated through. You can use ricotta cheese or a dairy-free cream cheese alternative if you want a different option.Frequently Asked Questions
Can I use a different type of pickle?
What is the best way to store leftovers?
Can I make these poppers ahead of time?
How do I reheat leftover pickle poppers?
What can I substitute for cream cheese?
More Snacks Recipes You'll Love
Ingredients
- 6 to 8 whole dill pickles
- 1 cup chopped smoked brisket
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 6 to 8 slices bacon
- Your favorite BBQ sauce
Instructions
- Slice each pickle in half lengthwise and use a spoon to core out the center, creating a canoe shape you can fill.
- In a bowl, mix the chopped brisket, softened cream cheese, shredded cheddar, and chopped bacon until well combined.
- Spoon the brisket mixture into each pickle canoe, packing it in and mounding it slightly on top.
- Wrap each loaded pickle canoe with a full slice of bacon, running it end to end so the whole canoe is covered, and secure with a toothpick if needed to hold it in place.
- Preheat your smoker to 350 degrees F and place the wrapped pickles directly on the grates.
- Smoke until the bacon is rendered and starting to crisp and the filling is hot and bubbly, about 35 to 40 minutes.
- Brush each one with your favorite BBQ sauce and return to the smoker for another 5 minutes to let the glaze set and tack up.
- Pull once the bacon has a sticky, glazed finish and serve warm right off the smoker.
Leave a Reply