Go Back

Texas Twinkies -JalapeƱos 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.
Course Appetizer, Entree
Cuisine Barbecue, Hot Smoking
Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes


  • 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


  • 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.