Texas Twinkies (Brisket Stuffed Jalapeños)
Grilled Texas Twinkies are stuffed with cream cheese and smoked brisket, then wrapped in thick-cut bacon and glazed with barbecue sauce.
Ingredients
- 8 large jalapeño peppers
- 8 ounces cream cheese, softened
- 1 1/2 cups smoked brisket, finely chopped (about 8 ounces)
- 8 slices thick-cut bacon
- 1/2 cup barbecue sauce
Instructions
- PREHEAT GRILL: Preheat a grill to medium heat, about 375°F. Set up the grill for indirect cooking.
- CUT PEPPERS: Using a sharp knife, cut a shallow horizontal line around the top of each jalapeño just below the stem cap. Do not remove the cap completely.
- MAKE A SLIT: Starting at the bottom of the pepper, cut a single slit lengthwise up to the cap to create an opening.
- REMOVE SEEDS: Insert a spoon or fork through the slit and scrape out the seeds and membranes. Keep the pepper whole so it can hold the filling.
- ADD CREAM CHEESE: Spread about 1 tablespoon of the 8 ounces cream cheese, softened inside each of the 8 large jalapeño peppers, coating the inner walls of the pepper.
- ADD BRISKET: Fill the peppers with the 1 1/2 cups smoked brisket, finely chopped , pressing it gently into the cream cheese.
- WRAP WITH BACON: Wrap each stuffed jalapeño with one slice of the 8 slices thick-cut bacon, starting near the stem and spiraling toward the bottom. Slightly overlap the bacon so the filling stays sealed.
- GRILL: Place the bacon wrapped jalapeños on the grill over indirect heat with the slit side down. Close the lid and cook for 25 to 30 minutes, turning occasionally, until the bacon is nearly crisp.
- GLAZE: Brush the jalapeños with 1/2 cup barbecue sauce and move them briefly over direct heat. Grill another 3 to 5 minutes until the sauce becomes sticky and the bacon crisps.
- REST AND SERVE: Remove from the grill and let rest for 5 minutes before serving.
Notes
Make-Ahead: Assemble the Texas Twinkies up to 24 hours ahead. Cover and refrigerate until ready to grill.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F oven or grill for about 10 minutes until warmed through and the bacon crisps again.
Freezing: Freeze assembled but uncooked Texas Twinkies for up to 2 months. Thaw overnight in the refrigerator before grilling.
Brisket Tip: Texas Twinkies are traditionally made with leftover smoked brisket. Pulled pork also works well if brisket is not available.
Nutrition
Serving: 1 | Calories: 353cal | Carbohydrates: 10g | Protein: 16g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 80mg | Sodium: 547mg | Sugar: 8g | Fiber: 1g | Calcium: 39mg | Iron: 1mg