Texas Twinkies

Ingredients

• 6 Jalapeño peppers (extra large, stems intact)
• 8 oz Cream cheese (softened to room temperature)
• 0.5 lb Leftover smoked brisket (chopped fine)
• 0.5 cup Shredded cheddar cheese
• Meat Church Holy Gospel Rub (or your favorite BBQ rub, to taste)
• 6 slices Thick-cut bacon (1 slice per jalapeño)
• 0.5 cup BBQ sauce (for glazing)

Steps

1. 1

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

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.

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.

9. 9

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

Notes

If you don't have a smoker, these can be made in an oven at the same temperature, though you will miss the smoky flavor profile. Use the largest jalapeños you can find to make stuffing easier.

Nutrition per serving

• appetizer
• snack
• BBQ
• smoked
• bacon-wrapped
• keto-friendly
• game day