Texas Twinkies
Jalapeños stuffed with smoked brisket and cream cheese, wrapped in bacon and smoked until perfect. These hearty appetizers transform leftover brisket into irresistible bites with the perfect balance of smoky, creamy and spicy.
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
If your using an oven heat to 350°F and cook for 45 minutes or until the bacon is crispy