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.