This Texas variation of a stuffed jalapeno is such a great treat on the smoker! These Texas Twinkies filled with leftover brisket and cream cheese and wrapped in bacon will be one of your new favorite smoked appetizers.

Ingredients

12 Large Jalapeños
8oz Cream Cheese, softened
1 Cup of Chopped Smoked Brisket
4oz Shredded Sharp Cheddar Cheese
1 Pack of Thin Cut Bacon
And your favorite BBQ Seasoning
Toothpicks

Preheat the smoker to about 275 degrees.
I’m using Apple wood on this smoke!

Slice the jalapeños in half, from stem to bottom.
Clean out the jalapeños...but feel free to leave a few seeds if you like them a little hotter.
Mix the cream cheese, brisket, shredded cheddar, and a dash of the BBQ seasoning.
Spoon the mixture into both sides of each jalapeño, and place them back together (forming a while jalapeño).
Wrap the jalapeño with a piece of bacon. Use toothpicks to keep the jalapeños together.
Once all the jalapeños are wrapped and prepped, sprinkle a little more of the BBQ seasoning on them.
Place the jalapeños on the smoker.

These should take about 4560 minutes to cook.

Remove from smoked. Feel free to drizzle a little sweet and smoky bbq sauce on them before serving.


Norpro GripEZ Jalapeno Pepper Corer https://amzn.to/3mXGYJi
Mercer Culinary Millennia Granton Edge Slicer, 14Inch, Black https://amzn.to/34MBACq



Today’s Beer Spotlight was “Scuba Suit” — An India Pale Ale from Melvin Brewing in Eureka, MO. Check them out at https://melvinbrewing.com/locate/eure...


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