Texas Twinkies: Bacon-Wrapped Jalapeños (Smoked Brisket)

Found this very good looking recipe from savoringthegood.com.
Reference Attribution Link:
Texas Twinkies: Bacon-Wrapped Jalapeños (Smoked Brisket):

Texas Twinkies are bacon-wrapped jalapeños stuffed with cream cheese and smoked brisket they are the ultimate game day appetizer. I’ve been making these for 8 years, and the trick I learned early is using a wire rack so the bacon crisps evenly instead of steaming in its own drippings. You can bake them in 30 minutes or smoke them low and slow for deeper flavor. Either way, they’re ready in under an hour, and people demolish them.

Prep Time 10 minutes

total time2 hours 40 minutes

servings adjustable8 servings

Jump to Recipe

Sarah’s Culinary Insight

The wire rack is non-negotiable if you want crispy bacon. Without it, the bacon sits in rendered fat and gets soggy on the bottom. I learned this the hard way after my first batch came out limp.

Jalapeño size matters. I look for peppers that are at least 3 inches long so there’s enough room for filling. Smaller peppers are harder to stuff and the bacon-to-filling ratio gets off.

The cream cheese acts as a binder for the brisket. If you skip it or skimp on it, the brisket falls out when people bite in. Spread it generously on one side of the pepper before adding the meat.

For oven method, 400°F gets the bacon crispy in 20-30 minutes. Lower temps take longer and the jalapeños can get mushy. Higher temps risk burning the bacon before the filling heats through.

Smoker method at 275°F takes 60-90 minutes. The bacon won’t get as crispy as the oven method, but the smoke flavor is worth it. If you want both smoke and crisp, finish them under the broiler for 2 minutes.

Substitutions

Pulled Pork Instead of Brisket – You gain sweetness (most pulled pork has more sugar in the rub), you lose the deeper beef flavor. The texture is similar enough that it works beautifully. I’ve served these at parties with pulled pork and no one noticed the swap. If you’re using store-bought pulled pork, make sure it’s not swimming in sauce, drain it first or the jalapeños get soggy.

Shredded Chicken Instead of Brisket. -This shifts the flavor profile significantly. Chicken is milder, so the bacon and jalapeño become the stars instead of playing support. It works, but it tastes like a different dish. If you go this route, season the chicken aggressively; smoked paprika, cumin, garlic powder; or it’ll taste bland next to the bacon.

Ground Beef Instead of Brisket – I’ve tested this and it’s my least favorite swap. Ground beef doesn’t have the pulled texture that clings to the cream cheese; it crumbles and falls out when you bite in. If ground beef is all you have, brown it first, drain it well, and mix it with a tablespoon of barbecue sauce to help it stick together.

How to make Texas Twinkies

Here’s how I build these so the bacon stays crispy and the filling stays put.

Sarah’s Top Tip

Glove Up: Wear gloves when handling jalapeños to avoid irritation from the oils.

Spice Tip

Leave some membrane if you prefer a spicier bite.

Stuff the Jalapeños

Spread about 1 tablespoon of cream cheese into each jalapeño, filling one side. I spread it thick-this isn’t just for flavor, it’s structural. The cream cheese is what holds the brisket in place when you bite in. If you spread it thin or skip spots, the filling slides out.

Pro Tip

The cream cheese acts as a binder for the brisket.

Add Brisket

Add 2-3 tablespoons of shredded brisket to each jalapeño, pressing gently to ensure it sticks to the cream cheese.

Wrap with Bacon

Lay a slice of bacon on a flat surface. Place a stuffed jalapeño at one end and roll the bacon around it, overlapping slightly. I overlap by about half an inch-just enough that there are no gaps, but not so much that you get thick bacon bunching. Secure with toothpicks at both ends. (The toothpicks keep the bacon from unraveling as it shrinks in the oven.)

Cook the Texas Twinkies

Oven Method:

Preheat the oven to 400°F (200°C).

Place the bacon-wrapped jalapeños on a wire rack set over a baking sheet (to catch drippings and ensure even cooking).

Bake for 20-30 minutes, or until the bacon is crispy and cooked through.

Smoker Method:

Preheat your smoker to 275°F (135°C).

Place the jalapeños directly on the smoker rack. Smoke for 60-90 minutes, or until the bacon is fully cooked and has a rich smoky flavor.

Serve

Let the Texas Twinkies cool for 5 minutes before serving. Remove the toothpicks carefully.

Serve as an appetizer or side dish with your favorite dipping sauce (e.g., ranch dressing or barbecue sauce).

How do you cut jalapeños pepper for stuffing?

Select large jalapeños for easier stuffing.

Wash and dry them thoroughly.

Trim

Trim off the stem end of each jalapeño. Using a sharp paring knife, make a straight cut lengthwise along one side (the flatter side works best).

Open

Gently open the jalapeño and use the knife or a small spoon to remove the seeds and white membrane.

Rinse the jalapeños under cold water to remove any remaining seeds.

Pat them dry with a paper towel.

Seasonal Favorite

This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.

Can I make Texas Twinkies without a smoker?

Yes, you can definitely make Texas Twinkies without a smoker!

Preheat your oven to 400°F and cook them for 20-30 minutes on a baking sheet. For best results, use a wire rack on top of the baking sheet – this elevates the Twinkies and allows the bacon to crisp up evenly on all sides since the air can circulate underneath.

While you won’t get the extra smoky flavor that a smoker provides, the smoked brisket used in the filling will still give you that wonderful smoky BBQ taste. The bacon will also add its own smoky notes as it cooks.

Grilled Chicken Wings

I have the secret to crispy wings on the grill!

How to add smoky flavor when cooking in the oven

Use smoked bacon.

Add a tiny bit of liquid smoke to your brisket (use very sparingly!).

Consider using smoked paprika as a seasoning on the outside of the bacon.

Frequently asked questions, answers and tips:

These are the questions I get most often about Texas Twinkies. If you have one I haven’t answered, drop it in the comments.

Can Texas Twinkies be prepared in advance?

Yes, you can prepare Texas Twinkies in advance!

Same Day Prep (recommended):

You can assemble them completely (including wrapping in bacon) up to 4 hours ahead.

Store covered in the refrigerator.

Remove from fridge 30 minutes before cooking to let them come closer to room temperature.

Cook according to recipe instructions.

Can they be frozen before cooking?

Don’t freeze uncooked Texas Twinkies (the texture of the jalapeños and cream cheese will suffer).

Don’t pre-cook partially – cook them completely when you’re ready.

Don’t prep more than 24 hours in advance as the jalapeños can get soggy.

Can cooked Texas Twinkies be frozen?

Yes, but the bacon loses some crispness. Cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. They’ll keep for 2 months. Reheat from frozen at 375°F for 15-20 minutes, finishing under the broiler to crisp the bacon.

Make-Ahead Tips:

Clean and prep jalapeños up to 24 hours ahead, store in airtight container in fridge

If storing assembled but uncooked Twinkies overnight:

Make sure cream cheese is spread evenly to create a barrier between the brisket and pepper.

Wrap very tightly in plastic wrap.

Place in an airtight container and store in the refrigerator.

Remove toothpicks before storing and re-secure with fresh ones before cooking.

Let them sit at room temperature for 30 minutes before cooking.

Reheating Instructions

If you have already cooked Texas Twinkies that you want to reheat:

Preheat oven to 350°F.

Place on wire rack over baking sheet.

Heat for 8-10 minutes until warmed through.

Use broiler for last 1-2 minutes if bacon needs crisping.

Texas Twinkies

Make these irresistible Texas Twinkies-bacon-wrapped jalapeños stuffed with smoked brisket and cream cheese! Perfect for parties or game day, this easy appetizer is smoky, spicy, and so delicious.

Prep Time10 minutes

Other Time2 hours 30 minutes

Prep Time2 hours 40 minutes

servings8 servings

Ingredients

▢ 8 jalapeños sliced and de-seeded

▢ 12 Tablespoons cream cheese room temp

▢ 2 c smoked brisket chopped or shredded

▢ 8 slices Bacon thick cut

Get Recipe Ingredients

Instructions

Prepare the Jalapeños:

Cut off the stem end and slice each jalapeño lengthwise. Remove seeds and membrane. Rinse and pat dry.

8 jalapeños

Stuff the Jalapeños:

Spread 1 tablespoon Learn more” data-tooltip-html=”1″>cream cheese into each jalapeño. Add 2-3 tablespoon shredded brisket, pressing gently to stick.

12 Tablespoons cream cheese, 2 c smoked brisket

Wrap with Bacon:

Roll each stuffed jalapeño in a slice of bacon, securing with toothpicks at both ends.

8 slices Bacon

Cook:

Oven Method: Bake at 400°F for 20-30 minutes until bacon is crispy.

Smoker Method: Smoke at 275°F for 60-90 minutes until bacon is cooked.

Serve:

Let cool for 5 minutes. Remove toothpicks and serve with dipping sauce.

Nutrition

Serving: 1popper | Calories: 181kcal | Carbohydrates: 2g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 367mg | Potassium: 253mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 547IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

CourseAppetizer

CuisineMexican

KeywordTexas Twinkies