Brisket Jalapeño Poppers (Texas Twinkie Recipe)

The name Texas Twinkies came from a Texas barbecue joint that wanted a clever way to use leftover brisket. Calling them “brisket jalapeño poppers” would have worked, but once they started calling them Texas Twinkies they sold out faster. There are many variations online, but keeping this version simple highlights the core flavors: smoked brisket, cream cheese, sharp cheddar, scallions, jalapeños, and bacon. This easy recipe delivers smoky, creamy, and spicy bites that disappear fast.

Preparation:

1. Chop about a pound of smoked brisket into small pieces or lightly shred it. Place the chopped brisket into a mixing bowl.
2. Add two blocks of softened cream cheese, 8 oz shredded sharp cheddar, and about 1/3 cup chopped scallions to the brisket. Mix thoroughly by hand until everything is evenly combined. Taste and adjust for seasoning if needed.
3. Slice 10–12 good-sized jalapeños in half lengthwise and remove seeds and membranes if you prefer less heat. Using a tablespoon, fill each jalapeño half with the brisket and cream cheese mixture.
4. Wrap each stuffed jalapeño half tightly with a strip of bacon. If you like, season the bacon lightly with black pepper, smoked paprika, or a dry rub to add another layer of flavor.

Cooking Instructions:

1. Start by smoking your brisket if you don’t already have leftovers. Once you have about a pound chopped for the poppers, proceed with the filling and assembly.
2. Preheat your smoker to 325°F (about 163°C).
3. Place the bacon-wrapped jalapeños (Texas Twinkies) on the smoker grate with a little space between each so smoke can circulate. If you prefer, use a rack or tray to keep them organized.
4. Smoke for roughly 1 hour, or until the bacon has tightened and is crisp to your liking. During the last 10–15 minutes you can brush on a light glaze of your favorite barbecue sauce if you want a sticky finish, but they’re fantastic without it.
5. Remove from the smoker and let rest for 10–15 minutes so the filling sets and they’re easier to handle.
6. Serve warm with friends and family and enjoy the combination of smoky brisket, creamy cheese, spicy jalapeño, and savory bacon.

This recipe yields a moist, tender bite with a pleasant jalapeño kick. The ingredients are straightforward, but the final flavor is impressive—smoky, creamy, and balanced. Try these at your next cookout and see how quickly they disappear.

Did you love this Texas Twinkie recipe? If so, explore more beef recipes for additional ideas.

Items used in this recipe

Napoleon Kettle Pro

Heat Resistant Gloves

Charcoal Chimney

Mixing Bowls

Nitrile Gloves

Cast Iron Skillet

Meater +

Brisket Jalapeno Poppers – Texas Twinkies

Servings
12

Prep Time
30 mins

Cook Time
1 hr

Total Time
1 hr 30 mins

Ingredients

• 1 lb Chopped brisket
• 10–12 Good-sized jalapeños
• 1–2 lbs Bacon
• 2 blocks Softened cream cheese
• 8 oz Shredded sharp cheddar cheese
• 1/3 cup Chopped scallions

Directions

1. Chop or shred smoked brisket into small pieces and set aside.
2. Combine softened cream cheese, shredded cheddar, scallions, and chopped brisket in a bowl; mix until smooth and evenly combined.
3. Halve jalapeños lengthwise and remove seeds if desired. Fill each half with about a tablespoon of the brisket cream cheese mixture.
4. Wrap each stuffed jalapeño with a bacon strip and secure it snugly.
5. Smoke at 325°F for about 1 hour, or until bacon is tightened and crisp. Optionally brush with barbecue sauce near the end for a glaze.
6. Remove from the smoker and rest 10–15 minutes before serving.
7. Enjoy warm with friends and family.