Texas Twinkies: Jalapeño Stuffed With Leftover Brisket

Bacon-wrapped jalapeno peppers loaded with cream cheese, brisket and cheddar.
texas twinkies

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If you’ve never heard of Texas Twinkies before, you’ll wish you had discovered them earlier.

Made from a mythical thing called leftover brisket (I know, what the hell is leftover brisket?), but if you get addicted to these things like I did, you’ll want to smoke a whole brisket just to make them!

Which I did. Well, kind of.

What the heck is a Texas Twinkie?

A Texas Twinkie is a jalapeño popper on crack. It’s a jalapeño popper that has decided it wants to do MMA for a living. It’s a jalapeno popper that has ascended to the heavens and returned with an answer to all life’s questions…

Texas Twinkie on a wooden board
Texas Twinkie is a bacon-wrapped jalapeño filled with brisket and cream cheese filling

In short, a Texas Twinkie is a combination of all that is great about BBQ. Smokey, spicy, smooth, sweet, cheesy… and BACON. What isn’t to like??

If you really don’t like spice you can always use sweet peppers like in our smoked stuffed pepper recipe.

I had the idea in my head of doing Texas Twinkies again recently, and because I love them so much, I literally had to come up with an excuse to smoke a brisket first for leftovers.

Unfortunately for me, that event was a Xmas street party and I had to cater for 60 people. Did I have leftover brisket for TT? Hell No!!

So I had to come up with ANOTHER excuse to smoke a brisket – I know, horrible!! So after my family and neighbors were full of brisket (again), I finally managed to put some away into the fridge ready for my Texas Twinkies the next day…

What you’ll need

  • Leftover smoked brisket
  • A smoker capable of indirect heat
  • Smoking wood like hickory
  • Nitrile gloves
  • Toothpicks

Preparing the Texas Twinkies

I do my Twinkies in two different ways, and I’ll show you how to do both, but they start the same way.

Take your whole jalapeños, and split them lengthways.

jalapeno peppers sliced in half on a wooden board
Start by slicing each jalapeño pepper in half

You are going to want to get rid of the seeds, not necessarily because of heat, but texture, so now is the time to don your glove.

With gloves on, take your thumb, and run it underneath all the seeds, and they should pop right out. 

taking the seeds out from jalapeno peppers
Put on gloves and take out seeds from all pepper halves

Hot tip! – pun intended – DON’T NOW GO TO THE TOILET LIKE I DID. Or if you do, remove the glove and wash your hands. You’ll regret it a lot if you don’t. Believe me.

Once you’ve removed all the seeds, place aside for filling.

Making your filling

Like I said, I do my filling in two ways:

Take your leftover brisket and slice against the grain in slices just big enough to fit inside a jalapeño. With the rest, chop it finely to mix into the cream cheese to stuff the jalapeño.

chopped smoked brisket
Cut enough brisket slices to put inside each jalapeño, then finely chop the rest

Now it’s time to fry some finely chopped bacon. Once the bacon is nicely crispy, drain and set aside to mix in. 

chopped bacon
Fry some finely chopped bacon

Once your leftover brisket is chopped and bacon is crispy, it’s time to make the filling. Into a large bowl, place your cream cheese, grated cheddar and mozzarella, bacon, and chopped brisket.

cream cheese, cheddar, bacon and brisket filling
Make the cream cheese filling by combining all the ingredients in a large bowl

You can also add a little of your favorite BBQ rub at this point if you wish.

Filling your jalapeños

Once you’ve removed the seeds and made your filling, it’s time to fill your jalapeños…

jalapeno peppers with brisket, bacon and cream cheese filling
Stuff all jalapeños and wrap each pepper with streaky bacon

Depending on how you’d like to make your Twinkies, you can either fill each half with your cream cheese mix, and wrap with a slice of streaky bacon, OR you can do the same as above, but lay a slice of brisket between two halves of jalapeño and sandwich it between the halves before wrapping in streaky bacon.

bacon wrapped jalapeno peppers on a smoker
Use toothpicks to hold the bacon in place

I like to have some toothpicks on hand to hold the bacon in place around the jalapeños.

Smoking your Twinkies

Once you’ve assembled your Twinkies, pop them in the fridge while you light your smoker/BBQ. I like to use hickory chunks for the smoke on these. Set your BBQ for 350-375°F indirect heat.

Texas Twinkies on a grill
Set your BBQ for 350-375°F and smoke the Twinkies for about 45 min over indirect heat

When your smoker is at temp, put your Twinkies on the grill over indirect heat for around 45 minutes, then brush with your favorite BBQ sauce (I used Lanes Pineapple Chipotle which goes together like peas and carrots to quote Mr. Gump) for another 15 minutes to set the glaze.

Take them off the grill and use them to bribe local politicians into doing whatever it is that you need doing… That’s how good these are!

smoked Texas Twinkie on a wooden board
Serve Texas Twinkies with blue cheese dip, fries and some lager

It really is that easy!!

I serve these as they are with a blue cheese dip for extra cheesiness, and with fries or wedges as a great extra to a backyard BBQ…

Your friends will be back, I promise!

Serve with a crisp, clean lager.

Cheers, mate.

Other spicy jalapeño recipes to try

texas twinkies

Texas Twinkies

Bacon-wrapped jalapeño peppers loaded with cream cheese, brisket and cheddar.
5 from 1 vote
Print Pin Rate
Course: Appetiser, Side Dish
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12
Calories: 343kcal
Author: Mat Cotton


  • 1 cup leftover brisket
  • 12 jalapeños
  • 15 slices streaky bacon thin
  • 18 oz cream cheese
  • 1 cup grated cheddar or mozzarella
  • 1 tsp BBQ rub if using
  • 2 tbsp BBQ sauce


  • Split jalapeños lengthways and with gloves on remove the seeds.
  • Dice up the brisket into small chunks that will fit into your jalapenos.
  • Cook 3 slices of bacon and chop finely.
  • Mix cream cheese and cheddar in a large bowl, add the chopped brisket, BBQ rub and cooked bacon.
  • Stuff jalapeño halves and wrap with half a piece of streaky bacon. You want to use a toothpick to secure it.
  • Smoke at 350°F for 45 minutes.
  • Glaze with your favorite BBQ sauce and smoke at the same temp for a further 15 mins until set.


Calories: 343kcal | Carbohydrates: 6g | Protein: 12g | Fat: 30g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 564mg | Potassium: 194mg | Fiber: 2g | Sugar: 4g | Vitamin A: 665IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 1mg
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