Smoked Texas Twinkies. In the bowl of your stand mixer or food processor, combine the cream cheese, shredded Monterey Jack, barbecue sauce, and chopped brisket. Wash and dry the peppers, then carefully slice a small wedge out of the top. Leaving the bottom of the pepper and the stem intact.
Place the Texas Twinkies directly on the wire rack. Slice jalapeños in the shape of a "T." Cut a straight vertical line from top to bottom with a crosscut directly under the stem, making sure to cut only halfway through the jalapeños. Use a spoon to remove and discard all seeds and membranes. You can have Smoked Texas Twinkies using 0 ingredients and 0 steps. Here is how you achieve that.
Ingredients of Smoked Texas Twinkies
Place jalapeños on a baking sheet. The smoky, sweet, salty bacon is as crisp as if it'd sizzled in cast iron. It was like a pork belly casing on jalapeño-cheese brisket sausage, which, come to think of it, is a pretty good idea. Smoking your Twinkies Once you've assembled your Twinkies, pop them in the fridge while you light your smoker/BBQ.
Smoked Texas Twinkies instructions
I like to use hickory chunks for the smoke on these. In a stand mixer or using a hand mixer, combine cream cheese, monterey jack, pepper, garlic powder, onion powder, cumin, and salt. Slice the jalapenos in half lengthwise, leaving the stem intact. Wearing gloves, use a spoon to scoop out the pith and the seeds. Arrange jalapenos on a baking tray.