Texas Twinkies
Bacon-wrapped jalapeño peppers loaded with cream cheese, brisket and cheddar.
Servings 6
Calories 607kcal
Ingredients
- 12 whole jalapeños fresh
- 1 cup leftover brisket chopped
- 16 oz softened cream cheese Smoked cream cheese would also work great
- 1 cup shreded Colby Jack cheese Gouda or mozzarella would also work
- 1 tsp BBQ rub
- 12 slices thin-cut bacon
- 2 tbsp BBQ sauce
Instructions
- Fire up the smoker to 350°F.
- Cut the tops of each jalapeño and use a spoon handle to remove seeds and membrane
- Dice up the brisket into small chunks that will fit into your jalapenos.
- Mix softened cream cheese, Colby Jack, BBQ rub, and brisket in a bowl together.
- Fill a piping bag or zip-lock back with the cream cheese mixture and fill each jalapeño.
- Wrap each jalapeño with a piece of bacon and secure with a toothpick if needed.
- Smoke for 45 minutes or until the bacon is crispy.
- Glaze with your favorite BBQ sauce and smoke for an additional 10 minutes to finish.
Nutrition
Calories: 607kcal | Carbohydrates: 8g | Protein: 24g | Fat: 54g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 760mg | Potassium: 361mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 1272IU | Vitamin C: 0.3mg | Calcium: 233mg | Iron: 1mg
