There’s a BBQ joint in McKinney TX called Hutchin’s that originated the “Texas Twinkie”. As far as I know it’s the only place that serves them up but just two or three days a week. They are jumbo jalapeño peppers stuffed with cream cheese & smoked brisket, wrapped in bacon, smoked & slathered with a sweet sauce at the finish. So good & easy to prepare.
The first thing is to find the largest jalapeños. Cut off the stem end. Using a pairing knife hollow out the peppers removing veins and seeds. Fill 1/3 pepper with softened cream cheese. Stuff shredded brisket using your finger to pack the the pepper full. Take a 1/2 slice of bacon and cover the cut end. Then wrap the pepper with a full slice of bacon. Dust with your favorite rub. Place in a smoker @ 250 degrees for 30 minutes. Brush with sweet sauce five minutes before they’re done.
6 jumbo jalapeños. 4 oz cream cheese. 6 oz brisket. 9 slices thin bacon. Rub. Sweet sauce.
Follow instructions above.
Sweet sauce: 1 cup brown sugar. 1/2 cup ketchup. 1/4 cup cider vinegar. 1/4 cup yellow mustard. Mix all ingredients together. Heat in a pan to dissolve the sugar. Let sit one hour before using.
3/4 cup paprika. 1/4 cup black pepper. 1/4 cup salt. 1/4 cup sugar. 2 tbsp. chili powder. 2 tbsp. garlic powder. 2 tbsp. onion powder. 2 tsp. cayenne pepper.
Mix well and store in a sealed jar. This is an all purpose rub for chicken, ribs, brisket & loin.