Texas Twinkies - Jalapeños Stuffed with Smoked Brisket
Ingredients:
- 12-16 extra-large jalapeños
- 16 ounces cream cheese, softened
- 1 lb smoked brisket, shredded
- 1 lb chorizo (optional)
- 2 cups smoked gouda, shredded
- ½ cup barbecue rub
- 12-14 slices thick-cut bacon
- Barbecue sauce
Instructions:
**Preparation of the Jalapeños**
1- Cut a "T" into each jalapeño by slicing halfway through just below the stem, then making a slit down to the tip.
2- Carefully open the pepper, remove seeds and veins using a thin knife, and rinse under cold water.
**Preparation of the Filling**
3- In a bowl, mix the shredded brisket, softened cream cheese, shredded gouda, and barbecue rub until well combined.
**Stuffing and Wrapping**
4- Fill each jalapeño with the prepared mixture.
5- Stretch the bacon slices slightly and wrap each pepper with a single piece of bacon, securing it with a toothpick.
**Smoking the Jalapeños**
6- Preheat the smoker to 225°F with indirect heat. Use pecan wood for smoke and ensure the water pan is filled if applicable.
7- Place the stuffed jalapeños directly on the grate and smoke for about 3 hours, or until the bacon is cooked through and the peppers reach the desired softness.
**Glazing and Finishing**
8- Brush the jalapeños with barbecue sauce and increase the heat to 350°F. Cook for another 15 minutes to caramelize the glaze.
9- Serve immediately while hot.
Prep Time: 45 minutes | Cook Time: 3 hours | Total Time: 3 hours 45 minutes
Enjoy!
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