Description

Warning! These bacon wrapped smoky brisket jalapeno poppers are highly addicting! Take your game day appetizers to the next level with these creamy and spicy Texas twinkies. The saltiness of the bacon paired with the creamy cheese, chopped brisket, and spicy jalapeno create the perfect combination for a party appetizer with only five ingredients! I dare you to eat just one 😉

Ingredients

Units Scale

2 1/2 cups Leftover Smoked Brisket chopped
8-16 Whole Jalapenos
8 oz Cream Cheese
1 lb of Bacon
2 tbsp Meat Church Holy Gospel Seasoning or other BBQ seasoning

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Instructions

Pre-heat smoker to 250 degrees F.
Line a baking sheet with aluminum foil and place a wire rack on top and spray with cooking spray. Set aside.
Add one block of cream cheese and smoked brisket to a medium sized bowl and mix with a hand or stand mixer until combined.
Wash and cut whole jalapenos length wise in a straight line from the base of the stem. You can cut from the stem end and make a T cut and stuff the whole jalapeno or you can simply cut them in half. Either way you also need to remove the seeds otherwise they will be VERY spicy.
Using a small spoon or a piping bag, add the cream cheese brisket mixture to the inside of the jalapenos.
Wrap each stuffed jalapeño in a piece of bacon starting at one end trying to keep the bacon as tight as possible. The size of the slices of bacon and peppers will determine how much of the popper is covered with bacon.
Place jalapeños on the prepared baking sheet with the wire rack. Sprinkle with Meat Church Holy Gospel seasoning.
Cook the Texas Twinkies in the smoker for 2 1/2-3 hours until the bacon is cooked all the way through.
Serve Texas twinkies on a Texas shaped cutting board you bought at Buc-ees, yes, I did that 😉

Notes

Smoke time will vary depending how crispy you prefer your bacon. You can also pop them in the oven at 400 degrees for five minutes at the end to get them crispier.

Prep Time: 35 minutes
Cook Time: 3 hours
Category: Appetizers
Method: Smoker
Cuisine: American