Texas Twinkies - Smokin' Joe's Pit BBQ

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon provides a lower-fat option.

smoked brisket

🥗Healthier: pulled chicken

💰Cheaper: ground beef

Pulled chicken is leaner and more affordable.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

Put on a cut glove and nitro gloves for protection.

Trim the brisket and season it with mustard as a binder.

Prepare a rub with 40% black pepper, 30% kosher salt, 10% seasoned salt, and 20% garlic powder.

Smoke the brisket on a Lonear Grills pellet smoker using pecan pellets at 250°F for 10 hours, wrapping it in foil after 8 hours and increasing the temperature to 275°F for the last 2 hours.

Let the brisket rest for 12 hours at 145°F in a warming cabinet.

Cut the tops off the jalapeños and remove the seeds and veins using a spoon to create hollow jalapeños.

Soften the cream cheese by letting it rest on the counter for about an hour before adding it to a bowl.

Season the cream cheese with Notorious Pig barbecue rub and mix well.

Stuff a small layer of seasoned cream cheese into the bottom of each hollow jalapeño.

Add a small layer of shredded cheese on top of the cream cheese in each jalapeño.

Chop the smoked brisket into pieces and add a generous amount into each jalapeño, overstuffing is okay.

Place the tops back on the stuffed jalapeños.

Wrap each jalapeño with regular bacon, using two slices if necessary for larger jalapeños, and stretch the bacon tightly around them.

Preheat the Lone Star Grills pellet smoker to 275°F and place the wrapped jalapeños on the top rack, ensuring they are not touching each other.

Smoke the jalapeños for 1 hour and 15 minutes until the bacon is crispy.

Prepare a homemade barbecue sauce by adding simple syrup to it, then glaze the Texas Twinkies with this sauce after smoking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens