GuruTexas Twinkies are the ultimate BBQ mashup: start with a jumbo jalapeño, hollow it out, and stuff it with smoky chopped brisket and creamy cheese. Wrap that bad boy in bacon, hit it with a little barbecue sauce, and let the smoker do its thing.
The name and style were made famous by Hutchins BBQ in McKinney, Texas, but stuffing peppers with meat and cheese, wrapping them in bacon and throwing them on the grill has been a backyard tradition forever.
Our version kicks things up with extra-large peppers, smoked brisket, plenty of cream cheese and a thick slice of bacon. And if you like a little sweet with your heat, a touch of pineapple brings just the right flavor blast.
In other words, it’s a jalapeño, a brisket sandwich and a bacon-wrapped appetizer all rolled into one fantabulous bite.
Happy Grilling!
Texas Twinkies
Ingredients
- 12 Whole Jalapeños
- 7.5 oz Cream Cheese
- 1.5 lbs Smoked Brisket, chopped
- 12 Thick-cut Bacon, strips
- 2 Tbsp Sea Salt
- 2 Tbsp Black Pepper
- 6 oz Barbecue Sauce
- 1/2 oz Pineapple, crushed Optional
Instructions
- Slice one side of each jalapeño from stem to tip. Slice across stem end; remove seeds.
- Place jalapeños on grilling mesh; grill at high heat (indirect) for 10 minutes.
- Remove from grill; Cover each jalapeño's inside bottom with a spoonful of cream cheese; a pinch of brisket.
- For a sweet option, add crushed pineapple to the cream cheese. (Our favorite)
- Wrap with bacon; add pinch salt and pepper.
- Place peppers on grilling mesh; place on indirect side of high-heat grill 30 minutes.
- Glaze with barbecue sauce, serve immediately.
More spicy goodness
Guru
Making them at home rather than buying at a restaurant seems to always taste better, right?
When you’re made of my stuff home and they’re great.