Texas Twinkies


1 block cream cheese
1 block pepper Jack cheese
1 tablespoon bbq rub
1/3-1/2 lb brisket, flat or point
20 large jalapeños


  • Allow the cream cheese to come up to room temp.
  • Cut the jalapeños in half length wise.
  • Use a spoon to scoop out the jalapenos.
  • Put the jalapenos in an ice bath for 15 minutes.
  • Use spatula to put goop in jalapeños
  • Match 2 half’s to form a whole
  • Wrap whole unit in bacon
  • Cook for 3 hours at 250F (whatever temp of burnt ends)
  • Baste with bbq sauce (Stubbs) at 90 minutes and flip them after baste

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