14, Slices Bacon
½ cup BBQ Sauce
1 lb. Brisket
8 oz. Cream Cheese
1 tsp Cumin
14 Large Jalapeños
½ tsp Pepper
1 cup Pepper Jack Cheese, grated
2 tsp PIT BOSS HICKORY BACON RUB
½ tsp Salt
If you like jalapeno poppers, you’ll love these epic stuffed Texas Twinkies. The perfect way to use up any leftover brisket (underline link) (that is, if you have any), these jumbo jalapenos are loaded up with cream cheese, pepper jack and brisket then wrapped in an armor of thick-cut bacon. Toss ‘em on the pellet grill and slather them in BBQ sauce until the bacon crisps and the sauce caramelizes into a gooey glaze. Now get poppin’!
A great way to impart more smoky flavor into this recipe is to smoke the Texas Twinkies on SMOKE mode for 45 minutes to 1 hour prior to grilling. The smoky wood fired flavor will infuse into the bacon, cheese, and meaty jalapenos.
Note: It is recommended to use Hickory Hardwood Pellets with this recipe.
This recipe uses Pit Boss Hickory Bacon Rub seasoning.
Don’t have any leftover brisket? Try with ground beef, pulled pork, or shredded chicken.