Try this easy, flavorful smoked Texas Twinkies recipe for your next barbecue or game-day spread. These bacon-wrapped, cream cheese– and brisket-stuffed jalapeños deliver big Texas-style flavor and make an irresistible appetizer.
PIN IT FOR LATER!
Everything’s bigger in Texas — and that includes the flavor of these Texas Twinkies. Think extra-large jalapeño poppers filled with a creamy smoked brisket mixture, wrapped in thick-cut bacon, and finished with a glossy brush of barbecue sauce. They’re an elevated, hearty twist on classic poppers and perfect for parties, tailgates, or a big backyard cookout.
Make a batch when you fire up the smoker: the gentle smoke deepens the pepper flavor and crisps the bacon while keeping the filling ultra-creamy. These also work great as a way to use leftover brisket — a fast, crowd-pleasing transformation that will disappear quickly.
Why You’ll Love Texas Twinkies
- Great for repurposing leftover smoked brisket into a new, craveable appetizer.
- Can be prepped ahead of time and finished on the smoker just before serving.
- Easy to scale up — double or triple the batch for large gatherings.
What is a Texas Twinkie?
Texas Twinkies are oversized jalapeño poppers: jalapeños stuffed with a cream cheese and chopped smoked brisket filling, wrapped in bacon, seasoned, and finished with barbecue sauce. The concept became popular at Texas barbecue joints and has since become a staple smokehouse appetizer.
Ingredients for Texas Twinkies
- Cream cheese – softened so it mixes smoothly with the other filling ingredients.
- Jalapeños – choose peppers of similar size so they cook evenly.
- Thick-cut bacon – provides a sturdy, crispy outer layer.
- Shredded Colby-Jack (or cheddar) – freshly grated melts best.
- BBQ rub – a good rub adds a savory crust to the bacon.
- Shredded smoked brisket – adds smoky, meaty richness to the filling.
- BBQ sauce – for glazing during the final minutes of smoking.
Helpful Tools
- Smoker
- Cutting board
- Sharp paring knife
- Mixing bowl
- Measuring cups and spoons
- Mixing spoon
How to Make Texas Twinkies
1. Preheat your smoker to 250°F.
2. Slice each jalapeño lengthwise through one side and scoop out the seeds and membranes with a small spoon. Wear gloves if handling many peppers to avoid skin irritation.
3. Place the hollowed jalapeños on the smoker and smoke them for about 20 minutes to impart smoke and begin softening the peppers.
4. While the peppers smoke, combine the softened cream cheese, shredded smoked brisket, and shredded Colby-Jack in a mixing bowl. Stir until evenly combined.
5. Remove the smoked peppers and stuff each with the cream cheese–brisket mixture.
6. Wrap each stuffed jalapeño with a slice of thick-cut bacon, fully encasing the pepper; larger peppers may require two slices. Secure with a toothpick if needed.
7. Season the bacon with BBQ rub and return the wrapped peppers to the smoker. Cook for about 1½ hours, or until the bacon is dark amber and crisp.
8. In the last 10 minutes, brush each Twinkie with BBQ sauce to glaze and let it set.
9. Remove from the smoker, let cool for about 5 minutes, and serve warm.
How to Store Leftover Texas Twinkies
If you have leftovers, store cooled Twinkies in an airtight container in the refrigerator for up to three days. Reheat in the oven to crisp the bacon or use the microwave for a quick warm-up.
Can I make these ahead of time?
Yes. Assemble the stuffed, bacon-wrapped jalapeños and refrigerate for 1–2 days before smoking. For longer storage, freeze assembled Twinkies on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Smoke from frozen, adding extra cook time.
How do you remove jalapeño seeds?
After slicing a jalapeño open, either use a paring knife to cut out the white membrane and scrape away the seeds, or scoop them with a small spoon. Leaving some membrane will keep more heat in the popper.
What to serve with Texas Twinkies
These pair beautifully with burgers, grilled chicken, ribeyes, or pork chops. Serve them as an appetizer alongside other smoked starters like potato skins or a warm queso dip for a full game-day spread.
Pro Tips for the Best Texas Twinkies
- Wear gloves while prepping jalapeños to keep capsaicin off your skin and avoid accidental eye or face contact.
- Grate cheese from a block for better melt and texture compared to pre-shredded varieties.
- Use toothpicks to secure bacon if needed; remove them before serving.
Dig into these smoky, cheesy, bacon-wrapped bites for a bold, satisfying appetizer that disappears fast.
More Smoked Appetizer Recipes
- Smoked Brisket Nachos — another creative way to use leftover brisket.
- Smoked Deviled Eggs — a smoky twist on a classic party favorite.
- Smoked Pretzels — great for snacking and sharing at the appetizer table.
- Smoked Pork Belly Burnt Ends — rich, caramelized morsels that wow a crowd.
Texas Twinkies
Ingredients
- 12-14 whole jalapeños
- 8 ounce cream cheese softened
- 1 ½ cups shredded smoked brisket
- 1 cup shredded Colby Jack cheese
- 12-14 slices thick-cut bacon
- 1 Tablespoon BBQ rub
- ¼ cup BBQ sauce
Instructions
- Preheat the smoker to 250 degrees Fahrenheit.
- Slice each jalapeño lengthwise through one side.
- Use a small spoon to scoop out the seeds and membrane.
- Place jalapeños on the smoker and smoke for 20 minutes.
- Mix softened cream cheese, shredded brisket, and Colby Jack in a large bowl.
- Remove smoked jalapeños and stuff each with the cream cheese mixture.
- Wrap each stuffed jalapeño with bacon and season the outside with BBQ rub.
- Smoke for about 1½ hours or until bacon is dark amber and crispy.
- During the last 10 minutes, glaze with BBQ sauce.
- Pull from the smoker and let cool 5 minutes before serving.
Tips
FREEZER: Freeze assembled Twinkies on a baking sheet, transfer to a freezer bag, and store up to 3 months. Smoke from frozen, adding cook time.
Nutrition Information
We are not dietitians. Nutrition info is an estimate; consult a nutritionist or your favorite calculator for exact values.