Texas Twinkies Recipe

Jalapeños: Fresh, large jalapeños are the base for this recipe, providing a spicy kick and a vessel for the filling.

Cream cheese: Softened cream cheese adds a creamy texture and balances the heat of the jalapeños.

Brisket: Chopped brisket brings a smoky, savory flavor that complements the other ingredients.

Bacon: Wrapping the stuffed jalapeños in bacon adds a crispy, salty layer that ties everything together.

Barbecue sauce: A sweet and tangy barbecue sauce is brushed on at the end for a delicious glaze.

When preparing jalapeños, use a small spoon or a specialized pepper corer to efficiently remove the seeds and membranes. This not only reduces the heat but also creates more space for the cream cheese and brisket filling. Additionally, for an extra layer of flavor, consider using thick-cut bacon which crisps up nicely and adds a satisfying texture to the Texas Twinkies.

• 12 whole large jalapeños - Substitute with poblano peppers: Poblano peppers are milder in heat but still provide a similar texture and flavor profile.

• 8 oz softened cream cheese - Substitute with goat cheese: Goat cheese offers a tangy flavor and creamy texture that pairs well with the other ingredients.

• 2 cups chopped brisket - Substitute with pulled pork: Pulled pork has a similar smoky flavor and tender texture, making it a great alternative.

• 12 slices bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a crispy texture and savory flavor.

• 1 cup barbecue sauce - Substitute with teriyaki sauce: Teriyaki sauce offers a sweet and savory flavor that complements the other ingredients well.

• Allow the Texas Twinkies to cool completely before storing. This prevents condensation, which can make the bacon soggy.

• Place the cooled Texas Twinkies in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to regain crispiness.

• For freezing, arrange the cooled Texas Twinkies on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.

• Transfer the frozen Texas Twinkies to a freezer-safe bag or container. Label with the date and use within 2 months for best quality.

• To reheat from frozen, preheat the oven to 375°F. Place the Texas Twinkies on a baking sheet and bake for 20-25 minutes, or until heated through and the bacon is crispy.

• For a quicker option, use a microwave. Place the Texas Twinkies on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through.

• Always ensure the internal temperature reaches 165°F when reheating to ensure food safety.

• Preheat your oven to 350°F. Place the Texas Twinkies on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until the bacon is crispy and the stuffing is heated through.
• For a quicker option, use a microwave. Place the Texas Twinkies on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.
• If you have an air fryer, preheat it to 375°F. Arrange the Texas Twinkies in a single layer in the basket. Air fry for 5-7 minutes, or until the bacon is crispy and the filling is hot.
• For those who prefer a stovetop method, heat a non-stick skillet over medium heat. Place the Texas Twinkies in the skillet and cover with a lid. Cook for 5-7 minutes, turning occasionally, until the bacon is crispy and the stuffing is warmed through.
• If you have a smoker, preheat it to 250°F. Place the Texas Twinkies back on the smoker for 15-20 minutes, or until they are heated through and the bacon is crispy. This method will help retain the smoky flavor.

• Smoker: A device used to cook the jalapeños at a low temperature, infusing them with a smoky flavor.

• Knife: Essential for cutting the jalapeños in half and removing the seeds and membranes.

• Cutting board: Provides a stable surface for cutting the jalapeños.

• Mixing bowl: Used to combine the cream cheese and chopped brisket together.

• Spoon: Helps in mixing the cream cheese and brisket mixture thoroughly.

• Toothpicks: Used to secure the bacon around the stuffed jalapeños.

• Basting brush: Ideal for brushing the barbecue sauce onto the jalapeños.

• Tongs: Useful for placing the jalapeños on the smoker and removing them once cooked.

• Plate: For arranging the jalapeños after they are cooked and slightly cooled.

• Oven mitts: Protects your hands when handling hot items from the smoker.

Prepare the filling: Mix the cream cheese and chopped brisket ahead of time and store in the fridge.

Pre-cut jalapeños: Slice and deseed the jalapeños in advance to save prep time.

Use pre-cooked bacon: Opt for pre-cooked bacon to reduce cooking time on the smoker.

Batch processing: Stuff and wrap all jalapeños at once to streamline the process.

Quick barbecue sauce: Use a store-bought barbecue sauce to save time on making your own.