Texas Twinkies

Smoky, spicy, cheesy, and downright irresistible — Texas Twinkies are a bold BBQ treat that turns up the flavor in every bite. These aren’t your average jalapeño poppers. We’re talking whole jalapeños stuffed with smoky chopped brisket and cream cheese, wrapped tightly in thick-cut bacon, then brushed with sweet barbecue sauce and grilled to perfection.

Behind the Recipe

The first time I had a Texas Twinkie, it wasn’t at some fancy restaurant. It was in the backyard of a friend who swore up and down that these stuffed jalapeños were life-changing. He wasn’t lying. Since then, they’ve become my go-to appetizer for barbecues, game days, or any time I want to impress a crowd with something indulgent, smoky, and just a little bit spicy.

Recipe Origin or Trivia

Texas Twinkies are said to have originated in Hutchins BBQ in Texas, where leftover brisket and barbecue magic came together in the most genius way. Think of them as the Lone Star State’s answer to jalapeño poppers — only bigger, meatier, and way more addictive. They’re now a staple at BBQ joints and backyard smokers across the South.

Why You’ll Love Texas Twinkies

Smoky and Cheesy: Brisket and cream cheese create a perfect filling.
Wrapped in Bacon: Because everything’s better with bacon.
Grilled to Perfection: Crispy outside, creamy inside.
BBQ Glaze: Sticky-sweet finish brings it all together.
Perfect Appetizer: Great for cookouts, parties, or game day spreads.
Make-Ahead Friendly: Prep in advance, grill when ready.
Texan-Approved: Big flavor, bold heat, and serious comfort.

Chef’s Pro Tips for Perfect Results

• Use large jalapeños to make stuffing easier.
• Wear gloves when handling the peppers.
• Pre-cook bacon slightly so it crisps without overcooking the pepper.
• Secure with toothpicks before grilling.
• Glaze toward the end to avoid burning the sauce.

Kitchen Tools You’ll Need

Sharp knife: For slicing and coring jalapeños.
Spoon or corer: To clean out seeds and ribs.
Mixing bowl: For combining brisket and cheese.
Toothpicks: To hold bacon in place while grilling.
Grill or oven: For cooking to crispy perfection.

Ingredients in Texas Twinkies

Here’s what you’ll need for this smoky, spicy treat:

• 12 large jalapeños
• 8 oz cream cheese, softened
• 1 cup chopped smoked brisket
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 12 slices thick-cut bacon
• 1/3 cup barbecue sauce (for brushing)

Ingredient Substitutions

Brisket: Use pulled pork or shredded chicken if you don’t have brisket.
Cream cheese: Mix in cheddar or pepper jack for extra flavor.
Jalapeños: Poblano peppers for milder heat.
BBQ sauce: Use homemade or store-bought — sweet or spicy based on preference.
Bacon: Turkey bacon works, but won’t crisp the same.

Ingredient Spotlight

Smoked Brisket: The real star here. It adds rich, meaty flavor and a touch of that signature Texas BBQ smoke. Use leftover brisket or grab some from your favorite BBQ joint.

Jalapeños: Choose ones that are firm and large enough to stuff. Removing the seeds and ribs cuts the heat, but you can leave some in if you like it spicy.

Instructions for Making Texas Twinkies

Here are the steps you’re going to follow to make these bold bites:

1. Preheat Your Equipment:
   Preheat grill to medium-high heat (about 375°F). If baking, preheat oven to 400°F.
2. Prep the Peppers:
   Cut a slit lengthwise in each jalapeño. Use a spoon to remove seeds and membranes. Set aside.
3. Make the Filling:
   In a bowl, mix cream cheese, chopped brisket, garlic powder, onion powder, salt, and pepper.
4. Stuff the Jalapeños:
   Carefully fill each pepper with the brisket-cream cheese mixture. Don’t overstuff.
5. Wrap with Bacon:
   Wrap each pepper with a slice of bacon, covering the slit. Secure with a toothpick if needed.
6. Grill or Bake:
   Place on grill or baking sheet. Cook for 20–25 minutes, turning occasionally, until bacon is crispy.
7. Glaze and Finish:
   Brush with BBQ sauce during the last 5 minutes of cooking. Let caramelize slightly.
8. Serve and Enjoy:
   Remove toothpicks, let cool slightly, and serve warm.

Texture & Flavor Secrets

You get that crunchy bacon on the outside, smoky heat from the jalapeño, creamy richness from the cheese, and bold BBQ flavor from the brisket. The sweet glaze ties it all together with just the right amount of stickiness.

Cooking Tips & Tricks

• Cook over indirect heat to avoid burning the bacon.
• Use a grill pan to prevent flare-ups.
• For extra smoky flavor, cook over wood chips or a smoker.

What to Avoid

• Don’t leave the seeds if you want a milder bite.
• Avoid wrapping too loosely — bacon should hold everything in.
• Don’t add BBQ sauce too early, it can burn before the bacon is done.

Nutrition Facts

Servings: Makes 12 Texas Twinkies
Calories per piece: ~220

Preparation Time

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

Assemble Twinkies up to a day in advance and refrigerate until ready to cook. Cooked leftovers can be stored in the fridge for 3 days and reheated in the oven or air fryer for best texture.

How to Serve Texas Twinkies

Pile them up on a wooden platter with extra BBQ sauce for dipping. Garnish with chopped parsley or green onions for a fresh pop. Serve alongside ribs, burgers, or grilled corn.

Creative Leftover Transformations

• Chop and fold into mac and cheese.
• Dice and use as a spicy taco topping.
• Serve on a biscuit with egg for a BBQ breakfast sandwich.

Additional Tips

• A thin layer of cheese inside keeps the filling from oozing out.
• Want more heat? Leave some seeds in or use serrano peppers.
• Try smoked gouda or jalapeño cheddar in the filling for a twist.

Make It a Showstopper

Line them up neatly on a dark wood board, glaze glistening, and serve with picks or skewers. A dusting of dry rub over the top just before serving gives that true BBQ finish.

Variations to Try

• Sweet & Spicy: Add pineapple chunks to the filling.
• Tex-Mex: Use chorizo instead of brisket.
• Bacon Explosion: Double wrap with bacon and deep-fry.
• Vegetarian Twist: Use smoked mushrooms and veggie bacon.
• Creamy Kick: Stir sriracha or chipotle into the cheese mix.

FAQ’s

Q1: Can I make these without a grill?

A1: Yes, just bake them at 400°F until bacon is crispy.

Q2: What’s the best kind of bacon?

A2: Thick-cut holds up best and crisps nicely.

Q3: Can I make them less spicy?

A3: Remove all seeds and ribs, or use milder peppers like poblanos.

Q4: What cheese can I use besides cream cheese?

A4: Goat cheese, cheddar, or a mix of cheeses all work well.

Q5: Can I freeze them?

A5: Yes! Freeze after assembling but before cooking. Thaw and cook when ready.

Q6: Can I make them vegetarian?

A6: Sure — try plant-based bacon and mushrooms instead of brisket.

Q7: What if I don’t have brisket?

A7: Pulled pork, shredded rotisserie chicken, or even sausage are great options.

Q8: Can I use an air fryer?

A8: Definitely — air fry at 375°F for about 12–15 minutes.

Q9: How do I stop the filling from leaking?

A9: Don’t overstuff, and wrap bacon tightly to seal the slit.

Q10: What dipping sauces go well?

A10: BBQ sauce, ranch, chipotle mayo, or spicy honey mustard.

Conclusion

Texas Twinkies are everything you want in a BBQ appetizer — smoky, cheesy, meaty, and wrapped in crispy bacon. They’re bold, indulgent, and absolutely unforgettable. Whether you’re feeding a crowd or just treating yourself, these jalapeño bombs are sure to steal the show.

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