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Close up of Texas twinkies - bacon wrapper jalapeno pepper stuffed with cream cheese and chopped brisket.

Texas Twinkies

Course: Appetizer, dinner
Cuisine: American
Keyword: smoked jalapeno poppers, Texas Twinkies
Prep Time: 40 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 55 minutes
Servings: 16 Twinkies
Calories: 295kcal
Author: Victor
Print Recipe


  • 2 lbs smoked brisket chopped; fatty brisket is recommended
  • 16 jalapeno peppers extra large
  • 8 oz cream cheese plus more if needed
  • 16 slices bacon thick-cut
  • 1/4 cup sliced green onion
  • 1 yellow onion large; chopped
  • 2 Tbsp olive oil


  • Cut jalapeno peppers lengthwise and crosswise, as shown on the picture in the article above, then spoon out the white flesh and the seeds. Soak in water for 30 minutes and up to 2-3 hours for a milder heat.
  • Meanwhile, caramelize the chopped onion in a large pan over medium heat and mix with the chopped brisket in a bowl.
  • Stuff each pepper with some cream cheese, about 1/3 of the way, sprinkle some sliced green onion, then stuff tightly with the chopped smoked brisket mix.
  • Wrap one bacon slice around each pepper and secure with a wooden stick.
  • Place stuffed peppers on a smoker preheated to 250F and smoke for 2 hours. Texas Twinkies are done when they acquire a rich burgundy color and the bacon is crispy, as shown on the pictures in the article.


Calories: 295kcal | Carbohydrates: 3g | Protein: 18g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 79mg | Sodium: 237mg | Potassium: 310mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 17mg | Calcium: 31mg | Iron: 2mg