Texas Twinkies

Directions

1. 1

   Place jalapeños in a wire rack and smoke at 275°F for 30 minutes. This softens them slightly, making them easier to clean and stuff.

2. 2

   While the peppers smoke, place both cream cheese blocks on the smoker. Sprinkle with Outlaw Seasoning and smoke until soft and lightly golden, about 30 minutes.

3. 3

   In a large bowl, combine the smoked cream cheese, shredded cheese, chopped brisket, and Hatch Chili & Cheddar Seasoning. Stir until evenly mixed. Add diced pickled jalapeños if you like extra spice.

4. 4

   Slice each jalapeño lengthwise, keeping one side intact if possible. Use a small spoon to remove seeds and membranes. Fill generously with the brisket-cheese mixture.

5. 5

   Wrap each stuffed jalapeño with a slice of bacon. Stretch the bacon slightly so it covers the pepper without being too tight. Return the peppers to the wire rack.

6. 6

   Lower smoker temperature to 250°F and smoke for 1 to 1½ hours, until the bacon is rendered and nearly crispy.

7. 7

   Brush each Twinkie with your favorite BBQ sauce. Return to the smoker for 15–20 minutes to let the glaze set.

8. 8

   Let the Twinkies cool slightly before serving. Each bite delivers smoky cheese, tender brisket, and crisp bacon with a sweet BBQ finish.