Smoked 'Texas Twinkies' (Brisket & Cheddar Stuffed Bacon Jalapeño Poppers)
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 1 hr 35 min
Inspired by Hutchins BBQ in Texas: jumbo jalapeños stuffed with chopped smoked brisket, sharp cheddar, and cream cheese, wrapped tightly in bacon, and smoked at 275°F (135°C) until 165°F (74°C) with a sweet-heat glaze.
Ingredients (8)
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Helpful tools for making Smoked 'Texas Twinkies' (Brisket & Cheddar Stuffed Bacon Jalapeño Poppers):
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Using the 'T-cut' canoe opening instead of slicing the jalapeños completely in half keeps the molten cream cheese trapped inside the pepper walls so nothing leaks through the grates.
- ✓Pro Tip 2: This is the absolute best way to repurpose leftover smoked brisket point or pulled pork from a weekend cook.
- ✓Pro Tip 3: Clinical Nutrition Note: Capsaicin in jalapeño peppers stimulates thermogenesis and nitric oxide production for healthy circulation.
🧊 Storage, Freezing & Safe Reheating
Store leftover poppers in an airtight container in the refrigerator for up to 4 days. Reheat at 375°F (190°C) on a sheet pan or air fryer for 8–10 minutes until crisp and 165°F (74°C).
Frequently Asked Questions
How do I keep the jalapeños from getting too mushy while waiting for the bacon to crisp?
Choose large, thick-walled dark green jalapeños without corking (white stretch marks) and use regular-thin bacon at 275°F (135°C). By the 75-minute mark, the bacon is crisp while the pepper retains a pleasant bite.
Can I assemble Texas Twinkies the night before?
Yes! Stuff and wrap them up to 24 hours ahead and store covered in the fridge. In fact, chilling helps the bacon hug the pepper tightly so you barely need toothpicks.
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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