Fill each jalapeño with the stuffing mixture, pressing it in gently but firmly.
Wrap with Bacon:
Stretch thick slices of bacon and wrap a single piece around each stuffed pepper. Secure with a toothpick.
Prepare the Smoker:
Set up your smoker for cooking at 225°F (107°C) with indirect heat. Use pecan wood for smoke, and if your smoker uses a water pan, fill it up.
Cook the Peppers:
Place the peppers directly on the grate and cook for about 3 hours, or until the bacon has a good bite-through and the peppers are soft to your liking.
Glaze and Finish:
When the peppers are ready to eat, glaze them with thinned barbecue sauce. Increase the heat to 350°F (175°C) and cook for an additional 15 minutes.
Serve:
Serve the Texas Twinkies immediately while they’re still warm and the bacon is crisp.
Nutritional Information (per serving):
Calories: 450 kcal
Servings: 12 servings
20 Secrets to Achieve the Perfect Texas Twinkies
Choose Fresh Jalapeños:
Use fresh, firm jalapeños for the best texture and flavor.
Control the Heat:
Remove all seeds and veins if you prefer a milder heat. Leave some seeds if you like it spicy.
Use Quality Brisket:
Use high-quality smoked brisket for the best flavor. If possible, smoke your own for a more authentic taste.
Soften the Cream Cheese:
Ensure the cream cheese is fully softened to make mixing easier and the filling smoother.
Add Chorizo:
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