Texas Twinkies
This is what you do with leftover brisket. Hollow out whole jalapenos, pack them with cream cheese and chopped brisket, wrap the whole thing in bacon, and smoke at 275F until the bacon crisps and the pepper goes soft. Glaze with sauce. They disappear before the brisket does.
- Method
- Low & Slow smoke
- Total time
- 2 hr
- Target internal temp
- Bacon crisp, pepper soft
- Gear
- Folding Tongs, smoker
- Difficulty
- Easy
- Serves
- 6 (12 poppers)
Ingredients
- 12 large jalapenos
- 8 oz cream cheese, softened
- 1.5 cups chopped leftover brisket
- 12 slices thin bacon
- 2 tbsp BBQ rub
- 1/2 cup BBQ sauce for glaze
The Cook
- 01
Fire the smoker to 275F with post oak.
- 02
Cut a slit down each jalapeno and scoop out the seeds and ribs, keeping the pepper whole.
- 03
Mix the cream cheese with the chopped brisket and stuff each pepper full.
- 04
Wrap each one tight in a slice of bacon, covering the seam. Failure point: leave the slit exposed and the filling leaks out into the smoker.
- 05
Dust with rub and set them on the grate, seam side up.
- 06
Smoke 1.5 to 2 hours until the bacon is crisp and rendered.
- 07
Brush with BBQ sauce in the last 15 minutes to set a glaze.
Doneness
Bacon should be brown and crisp, not flabby. The jalapeno gives when you pinch it with the tongs. Filling bubbling at the seam means they are ready.
Pro Tip
Use thin bacon, not thick cut. Thick bacon needs more time than the pepper has and ends up rubbery while the jalapeno turns to mush.
Questions
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