Introduction

Texas Twinkies are one of my all time favorite smoked appetizers because they hit every craving at once. You get the heat from the jalapeno, the creamy center, and the smoky brisket all wrapped in crispy bacon. Every time I make Texas Twinkies for a party or tailgate they disappear fast because they are fun to eat and taste like pure backyard comfort food.

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A block of white cheese is covered in a reddish-brown seasoning, lying on aluminum foil. Next to it is a bottle of Blazing Star Reaper hot seasoning, with some spilled on the foil.

Why You’ll Love It

Texas Twinkies are perfect when you have leftover brisket and want something easy but impressive. The mix of cream cheese, cheddar, and smoked brisket gives the peppers a rich filling that holds together on the smoker. The slow smoke makes the jalapenos soft but not mushy which is exactly what you want from Texas Twinkies.

A block of cream cheese coated with seasoning sits on a piece of aluminum foil placed on the grates of a grill. The grill lid is open, and the cream cheese is ready to be smoked or cooked.

Ingredients And Tools

You only need a few things to pull off great Texas Twinkies. Grab large jalapenos, cream cheese, chopped brisket, cheddar cheese, your favorite BBQ seasoning, bacon, and a little BBQ sauce for glazing. A smoker, a small bowl, a piping bag or zip top bag, and a wire rack will make the whole process smooth.

A partially hollowed jalapeño pepper, its top and seeds removed, sits on a wooden cutting board. A small metal tool with seeds on it rests nearby. — Get the corer tool on Amazon

How To Make It

Prep

I start Texas Twinkies by preheating my smoker to 275 degrees. I slice the tops off the jalapenos, core the seeds out, and mix the cream cheese, brisket, cheddar, and seasoning in a bowl. Once the filling is smooth I load it into a piping bag to make stuffing the peppers easy.

A seasoned block of tofu with crisscross knife marks is grilling on a piece of foil on a barbecue grill.

Cook

Each jalapeno gets filled to the top because Texas Twinkies should be packed. I wrap each pepper with a strip of bacon so it covers the whole outside and place them seam side down on a wire rack. They smoke for about 1.5 to 2 hours until the bacon looks mostly rendered and the peppers still hold their shape.

Serve

A large black chef’s knife with a red handle lies on a wooden countertop next to a resealable plastic bag filled with shredded cooked meat. A stainless steel appliance and wooden wall are in the background.

When the bacon is right I brush each one with BBQ sauce and smoke for about 10 to 15 more minutes to set the glaze. The sauce tightens up and gives that shiny finish that makes Texas Twinkies look incredible. I let them rest for a few minutes so the filling sets before digging in.

A man wearing a Cooking in the Yard hoodie and black gloves stuffs jalapeños with a filling at an outdoor kitchen, standing in front of a wooden cutting board.

Serving Tips And Variations

Texas Twinkies are great on their own but they also work on a platter with ribs, wings, or pulled pork. You can bump up the heat by leaving some seeds in the jalapenos or by adding diced pickled jalapenos into the filling for extra punch. If you want a sweeter twist you can glaze the Texas Twinkies with pepper jelly instead of BBQ sauce.

A hand wearing a black glove holds a small piece of raw meat wrapped in bacon, with a wooden surface and grill visible in the background.

Pro Tips And Recipe Notes

Use thick peppers so the stuffing fits without tearing. Let the bacon render fully because that crisp bite is what makes Texas Twinkies so addictive. Always let them rest before serving because the filling stays hot and needs time to settle.

Six bacon-wrapped jalapeño poppers arranged on a metal cooling rack over a wooden surface, ready to be cooked. A grill and wooden wall are visible in the background.

Wrap Up

Texas Twinkies are one of those recipes that feel like they were made for the smoker. They are easy to prep, loaded with flavor, and always a crowd favorite. If you want a fun backyard snack that brings heat, smoke, and creamy brisket all in one bite, Texas Twinkies never miss.

Six bacon-wrapped jalapeño poppers are cooking on a grill, spaced apart on a metal grate. The jalapeños are stuffed and wrapped with raw bacon, ready to be grilled.

Six bacon-wrapped jalapeño poppers, known as Texas Twinkies, are glazed and roasted, then arranged on a white and blue geometric-patterned plate atop a wooden surface.

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Texas Twinkies

Print Pin Rate

Prep Time: 20

Cook Time: 1 45

Total Time: 2 5

Servings:

Calories: 201kcal

Ingredients

12 Large Jalapeños
8 oz Cream Cheese Softened
1 C Chopped Brisket
1 C Shredded Sharp Cheddar Cheese
1 TBSP BBQ Seasoning
12 Slices Thin Cut Bacon
½ C BBQ Sauce

Instructions

Preheat your smoker to 275°F.
Score cream cheese in a cross hatch patter and season liberally.
Cut the tops off the jalapenos and core out the seeds and membranes.
Mix the cream cheese, chopped brisket, cheddar cheese, BBQ Seasoning, and salt in a bowl until combined.
Transfer the filling to a piping bag or a zip top bag with the corner snipped.
Pipe the mixture into each jalapeno until fully stuffed.
Wrap each jalapeno tightly with one slice of bacon, spiraling from top to bottom so the entire pepper is covered.
Place the wrapped jalapenos seam side down on a wire rack.
Smoke the jalapenos for 1.5 to 2 hours, or until the bacon is mostly rendered and the peppers have softened but still hold their shape.
Brush with BBQ sauce and smoke for an additional 10 to 15 minutes to set the glaze.
Remove from the smoker and rest for 5 to 10 minutes before serving.

Nutrition

Table of Contents

Introduction

Why You’ll Love It

Ingredients And Tools

How To Make It

Prep