Texas Twinkies -Jalapeños Stuffed with Smoked Brisket
Super-sized jalapenos stuffed with cream cheese and brisket then wrapped in bacon and smoked until perfecly done. Named and made famous by Hutchins BBQ in McKinney, TX.
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 45 minutes
- Category: Appetizer, Entree
- Cuisine: Barbecue, Hot Smoking
Ingredients
Units
Scale
- 12–16 jalapenos ((extra large))
- 16 ounces cream cheese
- 1 lb smoked brisket
- 1 lb chorizo (((optional)))
- 2 cups smoked gouda ((shredded))
- 1/2 cup Jeff’s original rub
- 12–14 slices bacon ((thick sliced))
- Jeff’s original sauce
Instructions
- Cut a "T" into each jalapeno pepper by cutting halfway through the pepper just below the stem then cutting a slit from the top of the "T" to the tip of the pepper.
- Carefully pry open the pepper and deseed and devein the peppers with a thin, sharp knife then give them a good rinse under cold water to remove any remaining seeds.
- Make the stuffing mixture using 2 cups of pulled brisket, 16 ounces of softened cream cheese, 2 cups of shredded smoked gouda, and 1/2 cup of Jeff's original rub. Mix well.
- Stuff the peppers with the stuffing mixture.
- Stretch thick slices of bacon then wrap a single piece around each pepper. Secure with a toothpick.
- Setup smoker for cooking at 225 degrees with indirect heat. Use pecan wood for smoke and if your smoker uses a water pan, fill it up.
- Cook peppers directly on the grate for about 3 hours or until the bacon has a good bite-through and the peppers are soft to your liking.
- When the peppers are ready to eat, give them a good glazing with thinned barbecue sauce and crank up the heat to 350 degrees for 15 minutes.
- Serve immediately.
Find it online: https://www.smoking-meat.com/texas-twinkies