Ingredients:

• 12 large jalapeño peppers

• 1 pound cream cheese, softened

• 1 cup shredded cheddar cheese

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon cumin

• Salt and black pepper to taste

• 1 pound smoked brisket, shredded

• 12 slices of bacon, cut in half

• BBQ sauce for brushing (optional)

Instructions:

1. Preheat Smoker:

• Preheat your smoker to a temperature of 225-250°F (107-121°C). Use wood chips like hickory or mesquite for added smokiness.

1. Prepare Jalapeños:

• Cut each jalapeño in half lengthwise and remove the seeds and membranes. Wear gloves to protect your hands from the heat.

1. Prepare Filling:

• In a bowl, mix together softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper until well combined.

1. Stuff Jalapeños:

• Spoon the cream cheese mixture into each jalapeño half, filling them generously.

• Place a small amount of shredded brisket on top of the cream cheese filling.

1. Wrap with Bacon:

• Wrap each stuffed jalapeño with a half-slice of bacon, securing it with toothpicks if necessary.

1. Smoke the Texas Twinkies:

• Place the stuffed and wrapped jalapeños directly on the smoker grates.

• Smoke for about 2 to 2.5 hours or until the bacon is crispy and the jalapeños are tender.

1. Optional: Glaze with BBQ Sauce:

• If desired, brush the Texas Twinkies with your favorite BBQ sauce during the last 15-20 minutes of smoking for a sweet and tangy glaze.

1. Serve:

• Allow the Texas Twinkies to cool for a few minutes before serving.

• Serve as an appetizer or snack.

Tips:

• Adjust the heat level by removing some or all of the jalapeño seeds and membranes.

• You can also add additional seasonings or spices to the cream cheese mixture according to your taste preferences.

• Experiment with different wood chips for smoking to achieve varied flavor profiles.