Texas Twinkies start as a hollowed-out jumbo jalapeño, then stuffed with chopped brisket and cream cheese, wrapped in bacon, and glazed with barbecue sauce.
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.