Texas Twinkies

Ingredients

• 12 large jalapeños
• 1 cup leftover Texas brisket, chopped
• 8 oz smoked cream cheese
• 2 tbsp Firebug Mild Grillin’ Sauce
• 24 slices classic cut bacon (not thick)
• Plowboys BBQ Bovine Bold
• Firebug Mild Grillin’ Sauce, for brushing

Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 300ºF, set up for smoking.

Using a paring knife, slice a slit lengthwise in each of the jalapeños from step to tip.

Place your jalapeños on the second shelf of the smoker for 20-30 minutes to soften.

While the jalapeños are softening, combine the chopped brisket, smoked cream cheese and two tablespoons Firebug Mild Grillin’ Sauce in a bowl and mix well. Transfer to the fridge to chill.

When the jalapeños are softened and cool enough to handle, clean out seeds/pith/veins from the jalapeños. I find a vegetable peeler to be the best tool for this job.

Stuff the brisket/cream cheese mixture into jalapeños through the openings you sliced. Fill the jalapeños full of the filling. Don’t overfill.

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Wrap each jalapeño in two pieces of bacon, to cover and encase the entire pepper.

Season the outside of surface of the Texas Twinkie with Plowboys BBQ Bovine Bold.

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Transfer the peppers to the second shelf of the smoker and cook at 300ºF until bacon is rendered, about 60 minutes. Brush with Firebug Mild Grilling Sauce.

Serve warm.