Texas Twinkies

Steps

1. 1

   Preheat your smoker to 275°F (140 °C) (135°C (275 °F)).

2. 2

   Prepare the jalapeños by cutting a T-shaped slit: slice across the top just below the stem, then slice down the length of the pepper. Carefully open the pepper and scrape out the seeds and ribs using a small spoon, leaving the stem intact to help hold the structure.

3. 3

   In a medium mixing bowl, combine the softened cream cheese, finely chopped brisket, shredded cheddar cheese, and a generous dusting of BBQ rub. Mix thoroughly until well combined.

4. 4

   Stuff each jalapeño generously with the brisket and cheese mixture, pressing it firmly into the cavity.

5. 5

   Wrap each stuffed jalapeño with one slice of thick-cut bacon. Start at the stem end and wrap tightly down the length of the pepper, ensuring the bacon overlaps slightly to seal the slit. Secure with a toothpick if necessary.

6. 6

   Season the outside of the bacon-wrapped peppers with more BBQ rub.

7. 7

   Place the peppers on the smoker. Cook for approximately 75 to 90 minutes, or until the bacon is rendered and crispy and the jalapeño is tender.

   Start 90-minute timer
8. 8

   During the last 10-15 minutes of cooking, brush the peppers generously with BBQ sauce and allow it to tack up and caramelize.

   Start 10-minute timer
9. 9

   Remove from the smoker and let rest for 5-10 minutes before serving.

   Start 5-minute timer