If you’ve never had Texas Twinkies, prepare for a flavor-packed, eye-opening experience.
These bacon-wrapped jalapeños are stuffed with a smoky cream cheese mixture and tender leftover brisket, then baked or smoked to crispy perfection. They’re the perfect side dish or appetizer with a bold barbecue twist that’ll steal the show at any cookout.
We are sharing tips to help you get the best results when making this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and printable recipe card.
⭐ Why You’ll Love This Texas Twinkie Recipe ⭐
- A delicious way to use leftover smoked brisket
- Wrapped in thick-cut bacon for that crispy finish
- The perfect blend of heat, creaminess, and smokiness
- Can be baked or smoked—your choice!
- Great for parties, tailgates, or any time you want delicious appetizers
🧾 Ingredients
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
- Jalapenos
- Thick cut bacon
- Cream cheese
- Smoked brisket
🔪 How to Make Texas Twinkies
Pick your jalapeños
Choose large jalapeños at the store. Bigger ones are easier to stuff.
Slice the peppers
Cut off the tops. Use a small knife to make a slit down the flat side. Gently open them with your fingers.
Remove the heat
Carefully scrape out the seeds with your knife. If you want a little spice, leave the white ribs inside.
Rinse the peppers
Wash the jalapeños under running water to clean and remove loose seeds.
Add cream cheese
Spread cream cheese inside each jalapeño. This helps hold the brisket in place.
Stuff with brisket
Add shredded or chopped brisket on top of the cream cheese.
Prep the bacon
Lay out a thick slice of bacon on a flat surface.
Wrap and secure
Wrap the jalapeño with the bacon. Use toothpicks to hold both ends in place.
Choose your cooking method
You can either bake them in the oven or smoke them.
Oven directions
Heat oven to 400°F. Place jalapeños on a wire rack over a baking sheet. Bake for 20–30 minutes until the bacon is crispy and cooked through.
Smoker directions
Heat smoker to 275°F. Place jalapeños directly on the rack. Smoke for 60–90 minutes until the bacon is done.
⭐ Tips & Variations ⭐
- Use a food processor to chop brisket into small pieces.
- Add pepper jack cheese or cheddar cheese to the filling for extra kick.
- Store leftovers in an airtight container in the fridge.
- Great dipped in ranch dressing or paired with potato salad.
📖 FAQs
Can I make Texas Twinkies ahead of time?
Yes! Prep them in advance and store uncooked in the fridge until you’re ready to bake or smoke.
How spicy are they?
It depends on your jalapeños. Remove all ribs and seeds for mild heat, or leave a bit for a spicy popper.
What if I don’t have leftover brisket?
Try rib meat or another BBQ leftover. Or visit a great place like Hutchins BBQ for brisket to go!
More Delicious Recipes To Try
Texas Twinkies (Smoked Brisket Jalapeño Poppers)
Ingredients
- 8 jalapenos sliced and de-seeded
- 8 slices thick cut bacon
- 12 tbsp cream cheese room temp
- 2 cups smoked brisket chopped or shredded
Directions
Prep the Jalapeños
- Cut off the stem end, then slice a straight line down the back (usually the flat part). Spread the jalapeño pepper open gently.
Remove Seeds
- Using a paring knife or small spoon, remove the seeds and white rib if desired. Rinse under cold water to clean.
Make the Filling
- Stuff half the pepper with cream cheese mixture. This helps the brisket mixture stick and stay in place.
Add the Brisket
- Fill the rest of the jalapeño with your chopped brisket.
Wrap with Bacon
- Lay out a thick slice of bacon. Place the stuffed jalapeño on top, and wrap tightly. Secure both ends with toothpicks.
Choose Your Cooking Method
- Oven: Preheat to 400°F. Place Texas Twinkies on a wire rack over a baking sheet. Bake for 20–30 minutes until bacon is crisp.
- Smoker: Preheat to 275°F and smoke for 60–90 minutes using pecan wood or indirect heat until the bacon is done.
Final Step
- Brush with sweet barbecue sauce during the last few minutes of cooking for a glossy, flavorful finish.
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