By Bring Texas Twinkies – Jalapeños Stuffed with Smoked Brisket to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Texas Twinkies – Jalapeños Stuffed with Smoked Brisket captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Texas Twinkies – Jalapeños Stuffed with Smoked Brisket becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
12-16 extra-large jalapeños
16 ounces cream cheese
1 lb smoked brisket
1 lb chorizo (optional)
2 cups smoked gouda, shredded
½ cup Jeff’s original rub
12-14 slices thick-cut bacon
Jeff’s original sauce
PREPARATION STEPS
Cut a “T” into each jalapeño pepper by slicing 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, deseed and devein the peppers with a thin, sharp knife, then rinse them under cold water to remove any remaining seeds.
In a bowl, mix 2 cups of pulled brisket, 16 ounces of softened cream cheese, 2 cups of shredded smoked gouda, and ½ cup of Jeff’s original rub until well combined.
Stuff each jalapeño with the brisket mixture.
Stretch thick slices of bacon and wrap one piece around each stuffed jalapeño. Secure each with a toothpick.
Set up the smoker for cooking at 225°F with indirect heat. Use pecan wood for smoke, and fill the smoker’s water pan if necessary.
Place the stuffed jalapeños directly on the grate and cook for about 3 hours, or until the bacon is bite-through and the peppers are soft.
Once the peppers are ready, glaze them with thinned barbecue sauce and increase the heat to 350°F for 15 minutes.
Serve immediately.
Prep Time: 45 minutes | Cook Time: 3 hours | Total Time: 3 hours 45 minutes | Kcal: 300 kcal per pepper | Servings: 12-16 servings
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
