If you’ve never had Texas Twinkies before, you’re in for something seriously special. Imagine a smoky, tender bite of brisket tucked inside a spicy jalapeño, all wrapped in crispy bacon and finished with a touch of sweetness. Yeah, it’s as good as it sounds.
This recipe takes classic jalapeño poppers and gives them a bold Texas BBQ upgrade, perfect for cookouts, game days, or anytime you want to impress a crowd without getting too fancy.
These Jalapeno Poppers look impressive, but they’re surprisingly simple to make, and once you try them, they’ll definitely earn a permanent spot in your recipe rotation.
These Texas Twinkies can be grilled, smoked, or baked in the oven.
Ingredients At A Glance (Full Printable Recipe Down Below)
- Jalapeño peppers
- cream cheese, softened
- BBQ sauce
- Smoked brisket
- Colby-Jack cheese
- BBQ rub seasoning
- Regular cut bacon (not thick cut)
Steps For Making Texas Twinkies
Slice each jalapeño lengthwise.
Mix together the softened cream cheese, chopped brisket, Colby Jack cheese, 1 cup BBQ sauce, and BBQ rub seasoning.
Stuff each jalapeño generously with the cream cheese and brisket mixture.
Wrap bacon tightly around each stuffed pepper.
Preheat the grill to 300-325º F. Place the peppers on the indirect heat side and close the lid.
Grill for 25 to 35 minutes.
Brush the bacon with the remaining ¼ cup BBQ sauce.
Let rest for 5-10 minutes before serving.
Helpful Tips
Significant Substitutions & Ingredient Details:
Smoked Brisket: If you don’t have brisket on hand, leftover pulled pork, chopped burnt ends, rotisserie chicken, or even seasoned ground chorizo make for great alternatives.
Colby Jack Cheese: For more heat, use Pepper Jack. For a sharper finish, try sharp cheddar.
Regular Cut Bacon: Avoid thick-cut bacon for this recipe; it takes too long to render and often remains chewy while the pepper overcooks. It also makes it much more difficult to wrap the jalapenos.
Jalapeño Peppers: If you want a milder version, use Fresno, Poblano, or small mini-sweet peppers (though the latter will lose some of the Texas heat).
How should I store my Texas Twinkies?
These are best served fresh for the crispest bacon texture. However, leftovers can be stored in an airtight container for up to 3 days. Reheat them in an air fryer or oven at 375 degrees F for 5-7 minutes to help crisp the bacon again. Avoid the microwave, as it will turn the peppers and bacon soggy.
How To Cook In The Oven or Smoker
How to cook using a smoker: Set your smoker to 225-250º F. Smoke the Twinkies for 1.5 to 2 hours until the bacon reaches your desired level of crispness.
For the oven: Preheat your oven to 400º F. Place the wrapped peppers on a wire rack set over a parchment-lined baking sheet. Bake for 20-25 minutes, then finish under the broiler for 1-2 minutes for extra-crispy bacon.
Important Tips
Don’t skip the gloves when handling Jalapeno Peppers. Jalapeño oils can stay on your skin for hours, even after washing, and can cause significant irritation if you touch your eyes or face.
Always tuck the top of the bacon under the next row to secure it. That way, you only need one toothpick to secure the entire wrap.
If your filling feels too runny (depending on the thickness of your BBQ sauce), add an extra ¼ cup of shredded cheese or a tablespoon of breadcrumbs to act as a binder.
Check Out More Of My Delicious Recipes!
- Oven Roasted Beef Brisket
- Baked Bacon-Wrapped Jalepeno Poppers (traditional Jalapeno Poppers)
- Pulled Pork Nachos
- Slow Cooker BBQ Ribs
- Pan-Fried Pork Chops
Texas Twinkies
Smoky brisket-stuffed jalapeños wrapped in crispy bacon and glazed with a touch of sweetness—these Texas Twinkies are the ultimate BBQ appetizer.
Ingredients
- 8 large jalapeño peppers
- 1 (8 ounce) package cream cheese, softened
- 1 ¼ cup BBQ sauce, divided
- 1 cup smoked brisket, chopped
- 1 cup colby jack cheese, shredded
- 2 teaspoons BBQ rub seasoning
- 8 slices regular cut bacon (not thick cut)
Instructions
- Slice each jalapeño lengthwise down one side and carefully scrape out the seeds and membranes with a small spoon. I like to cut out a long triangle that I can replace once it’s been filled.
- In a medium bowl, mix together the softened cream cheese, chopped brisket, Colby Jack cheese, 1 cup of BBQ sauce, and BBQ rub seasoning until well combined. Ensure the brisket is finely chopped so the filling is smooth and easy to pipe or spoon.
- Stuff each jalapeño generously with the cream cheese and brisket mixture, then press the reserved triangle pieces back into place over the filling.
- Wrap one slice of bacon tightly around each stuffed pepper, starting at the stem and overlapping slightly until the entire pepper is covered. Secure the end with a toothpick.
- Preheat your grill to 300-325 degrees F. If using charcoal, move the coals to one side to create a two-zone heat setup.
- Place the peppers on the indirect heat side (the side without coals or the burners turned off) and close the lid.
- Grill for 25 to 35 minutes. This allows the jalapeño to soften and the cheese to melt slowly.
- Once the bacon is cooked through but not yet crispy, move the peppers to the direct heat side (directly over the flames).
- Grill for 2 to 3 minutes per side, watching closely to avoid flare-ups, until the bacon is crispy and browned.
- Remove from the grill and let them rest for 5 to 10 minutes before serving, as the cheese filling will be extremely hot.
- Brush the bacon with the remaining ¼ cup BBQ sauce.
Notes
- These are best served fresh for the crispest bacon texture. However, leftovers can be stored in an airtight container for up to 3 days. Reheat them in an air fryer or oven at 375 degrees F for 5-7 minutes to help crisp the bacon again. Avoid the microwave, as it will turn the peppers and bacon soggy.
- How to cook using a smoker: Set your smoker to 225-250 degrees F. Smoke the Twinkies for 1.5 to 2 hours until the bacon reaches your desired level of crispness.
- For the oven: Preheat your oven to 400 degrees F. Place the wrapped peppers on a wire rack set over a parchment-lined baking sheet. Bake for 20-25 minutes, then finish under the broiler for 1-2 minutes for extra-crispy bacon.
- Don't skip the gloves. Jalapeño oils can stay on your skin for hours, even after washing, and can cause significant irritation if you touch your eyes or face.
- Always tuck the top of the bacon under the next row to secure it. That way, you only need one toothpick to secure the entire wrap.
- If your filling feels too runny (depending on the thickness of your BBQ sauce), add an extra ¼ cup of shredded cheese or a tablespoon of breadcrumbs to act as a binder.
