Texas Twinkies

Ingredients

• 12 large jalapeños

• 1 lb smoked brisket, chopped (leftover brisket works great!)

• 8 oz cream cheese, softened

• 1 cup shredded cheddar cheese

• 12 slices of bacon

• 2 tbsp barbecue sauce (optional for extra flavor)

• 1 tsp black pepper

Directions

1. Slice each jalapeño in a "T" shape: Cut a straight vertical line from top to bottom, and then make a crosscut directly under the stem, but only cut halfway through the jalapeño to keep it intact. 

2. Carefully use a spoon to remove and discard all seeds and membranes while keeping the jalapeño whole. This method will allow the jalapeño to be stuffed without fully opening. 

3. In a bowl, mix together the chopped brisket, softened cream cheese, shredded cheddar, and black pepper. 

   Mix in the barbecue sauce if you like a bit of extra flavor. 

4. Gently open the jalapeños along the “T” cut and stuff each one with the brisket-cheese mixture. Press the filling in tightly, but take care not to tear the jalapeño. 

5. Wrap each stuffed jalapeño with one slice of bacon, covering the opening and securing it with toothpicks. 

6. Preheat the smoker to 250°F. Smoke the Texas Twinkies for 1 to 1.5 hours, or until the bacon is crisp and the jalapeños are cooked through.

7. Remove from the smoker and brush the tops with BBQ sauce. Return to the smoker and cook 5 more minutes. 

8. Serve your Texas Twinkies hot with extra barbecue sauce on the side for dipping, if desired