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Texas Twinkies

Published on 12/01/2023 by Umamiology
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Texas Twinkies are the best kinds of smoked jalapeño poppers. Warm, smokey with a bit of savory creaminess from the cheese filling – you’ll be popping these Texas Twinkies like candy.

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Oh, never heard of Texas Twinkies? It’s simple – roasted jalapeño peppers stuffed with smoked brisket and cream cheese filling. It’s the perfect snack or appetizer for your cook out or just an easy way to utilize left over brisket for your next dinner.

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Either way – you’ll get the smokiness of slow cooked brisket with the savory goodness of the cheese filling, all wrapped up in a spicy pepper.

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The Ingredients for Texas Twinkies

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The Equipment Needed

Craft Your Filling

Start with a whole block of Philadelphia Cream Cheese (plain). Unwrap it into your mixing bowl.

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Then add in about 2 cups of finely chopped leftover smoked brisket. (Click here for an amazing recipe for smoked brisket.)

Afterwards, add in 1/4 cup of dusting of the Salt Lick Dry Rub.

Pro Tip: This Salt Lick Dry Rub is the same dry rub that the famous Salt Lick Barbecue restaurant in Driftwood, Texas uses. It is an amazing blend of spice and kick that exudes that smokey Texas flavor that’s inherent in finely smoked barbecue.

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Give your ingredients a good mix. (Put on a pair of gloves and use your hand for this step – it’s oddly satisfying.)

Afterwards, set your cream cheese mixture aside.

Stuff Your Jalapeño Peppers

The next step is to wash your large jalapeño peppers thoroughly under cold water.

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Then using a sharp paring knife, cut a wide opening into the pepper, and core out the seeds and the white membrane inside.

Pro Tip: The seeds and the membrane are what cause the spiciness of the peppers. If you’d like a milder Texas Twinkie, make sure you scrap off all of the membrane and the seeds.

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Then take about 2 tablespoons worth of your filling and stuff the inside of your cored jalapeño pepper. Once you’ve packed in the filling, replace the “lid” of the pepper and using your palms, make sure that everything is packed in tightly.

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Then take a strip of your bacon, and wrap the entire jalapeño pepper in a spiral fashion, so that you get as much coverage of the pepper as you can.

Baking Your Texas Twinkies

Preheat your oven to 300°F.

Place your bacon wrapped Texas Twinkies on a baking tray, spaced at least 2 inches apart.

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Place them in the oven and bake for about 25 minutes or until the bacon is fully cooked and golden brown.

Alternative cook: Alternatively, you can smoke your peppers on a smoker at 250°F, until the bacon is fully cooked – which would take approximately 2 hours.

Once your Texas Twinkies are done, pull them out of the oven (or smoker) and serve with a side of sour cream or barbecue sauce (this Salt Lick sauce goes perfectly with them) and enjoy!

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Texas Twinkies

5 from 137 votes
Texas Twinkies are the best kinds of smoked jalapeño poppers. Warm, smokey with a bit of savory creaminess from the cheese filling – you'll be popping these Texas Twinkies like candy.
Author: Umamiology
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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Ingredients 

Instructions 

Craft Your Filling

  • Start with a whole block of Philadelphia Cream Cheese (plain). Unwrap it into your mixing bowl.
  • Then add in about 2 cups of finely chopped leftover smoked brisket. (Click here for an amazing recipe for smoked brisket.)
  • Afterwards, add in 1/4 cup of dusting of the Salt Lick Dry Rub.
  • Pro Tip: This Salt Lick Dry Rub is the same dry rub that the famous Salt Lick Barbecue restaurant in Driftwood, Texas uses. It is an amazing blend of spice and kick that exudes that smokey Texas flavor that's inherent in finely smoked barbecue.
  • Give your ingredients a good mix. (Put on a pair of gloves and use your hand for this step – it's oddly satisfying.)
  • Afterwards, set your cream cheese mixture aside.

Stuff Your Jalapeño Peppers

  • The next step is to wash your large jalapeño peppers thoroughly under cold water.
  • Then using a sharp paring knife, cut a wide opening into the pepper, and core out the seeds and the white membrane inside.
  • Pro Tip: The seeds and the membrane are what cause the spiciness of the peppers. If you'd like a milder Texas Twinkie, make sure you scrap off all of the membrane and the seeds.
  • Then take about 2 tablespoons worth of your filling and stuff the inside of your cored jalapeño pepper. Once you've packed in the filling, replace the "lid" of the pepper and using your palms, make sure that everything is packed in tightly.
  • Then take a strip of your bacon, and wrap the entire jalapeño pepper in a spiral fashion, so that you get as much coverage of the pepper as you can.

Baking Your Texas Twinkies

  • Preheat your oven to 300°F.
  • Place your bacon wrapped Texas Twinkies on a baking tray, spaced at least 2 inches apart.
  • Place them in the oven and bake for about 25 minutes or until the bacon is fully cooked and golden brown.
  • Alternatively, you can smoke your peppers on a smoker at 250°F, until the bacon is fully cooked – which would take approximately 2 hours.
  • Alternative cook: Alternatively, you can smoke your peppers on a smoker at 250°F, until the bacon is fully cooked – which would take approximately 2 hours.
  • Once your Texas Twinkies are done, pull them out of the oven (or smoker) and serve with a side of sour cream or barbecue sauce (this Salt Lick sauce goes perfectly with them) and enjoy!

Nutrition

Calories: 403kcalCarbohydrates: 19gProtein: 30gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 95mgSodium: 683mgPotassium: 621mgFiber: 1gSugar: 13gVitamin A: 437IUVitamin C: 26mgCalcium: 66mgIron: 4mg

*Nutritional information is just an estimate derived by an online calculation tool.

FAQ

What is a Texas Twinkie?

They’re roasted jalapeño peppers stuffed with smoked brisket and cream cheese filling. It’s the perfect snack or appetizer for your cook out or just an easy way to utilize left over brisket for your next dinner.

Are jalapeño peppers spicy?

Jalapeño peppers are moderate in heat – usually falling within 3,000-8,000 Scoville Heat Units (SHUs). But if you want a milder Texas Twinkie, make sure you scrap off all of the membrane and the seeds – as that’s what causes the spiciness of the peppers.

What is a Texas Twinky?

It’s just a misspelling of Texas Twinkie.

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