Texas twinkies deliver everything you want in a single bite – smoky brisket, creamy cheese, mild heat from the jalapeño, and extra crispy bacon. They’re substantial enough to satisfy yet small enough that you’ll find yourself reaching for another. I always make extra because these disappear fast at any gathering.
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Smoked Texas Twinkies
Born in the smokehouses of Texas, the Texas Twinkie shows how barbecue innovation transforms leftovers into new favorites.
Pitmasters looking for ways to use extra brisket created something delicious by mixing it with cream cheese, stuffing it into jalapeños, and wrapping everything in bacon before smoking it again. It is also my favorite way to use leftover brisket and one of the most popular appetizers I put at any gathering.
What You’ll Need
- 2 cups finely chopped leftover smoked brisket
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/4 cup finely diced jalapeños (seeds removed for less heat)
- 2 tablespoons BBQ sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 24 jalapeño halves, seeded and deveined
- 12 slices bacon, cut in half
- Toothpicks
How to Make Texas Twinkies
Step 1: Prepare the Filling
Combine the chopped brisket, cream cheese, cheddar cheese, diced jalapeños, BBQ sauce, Worcestershire sauce, garlic powder, onion powder, and smoked paprika in a large bowl. Mix thoroughly.
Step 2: Stuff the Jalapeños
Fill each jalapeño half with the brisket mixture, mounding slightly. Wrap each stuffed jalapeño with a half slice of bacon, securing with a toothpick.
Preheat smoker to 250°F.
Step 3: Arrange and Cook
Arrange the wrapped jalapeños on a baking sheet or smoker rack. Cook for 90 minutes or until the bacon is crispy and the filling is hot and bubbly.
How To Store Leftovers and Reheat
Store any leftover Texas Twinkies in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 325°F oven for 10-15 minutes until heated through, or use an air fryer at 325°F for 3-5 minutes to restore crispiness.
Looking for More Appetizers?
Here are some more appetizers you can serve with these;
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Texas Twinkies
Ingredients
- 2 cups finely chopped leftover smoked brisket
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 1/4 cup finely diced jalapeños seeds removed for less heat
- 2 tablespoons BBQ sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 24 jalapeño halves seeded and deveined
- 12 slices bacon cut in half
- 1/4 cup brown sugar optional, for sprinkling
- Toothpicks
Instructions
- Preheat your smoker to 250°F.
- In a large bowl, combine the chopped brisket, cream cheese, cheddar cheese, diced jalapeños, BBQ sauce, Worcestershire sauce, garlic powder, onion powder, and smoked paprika. Mix thoroughly.
- Fill each jalapeño half with the brisket mixture, mounding slightly.
- Wrap each stuffed jalapeño with a half slice of bacon, securing with a toothpick.
- If desired, sprinkle lightly with brown sugar for a sweet-savory finish.
- Arrange the wrapped jalapeños on a baking sheet or smoker rack.
- Cook for 90 minutes until the bacon is crispy and the filling is hot and bubbly.
- Allow to cool slightly before serving.
Notes
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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