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Smoked Texas Twinkies with Hickory Infused BBQ Sauce

Smoked Texas Twinkies with Hickory Infused BBQ Sauce

Smoked Texas Twinkies never looked this good. Bear Mountain ambassador Brandyn Baker takes jumbo jalapeños, stuffs them with a rich cream cheese and brisket filling, then wraps them in smoky bacon for the ultimate bite. Slow-smoked to perfection, these fiery little bundles are finished with a hickory-infused BBQ sauce that packs a bold, sweet, and savory punch. A crowd-pleasing twist on a Texas classic that delivers big flavor in every single bite.

Prep

20 minutes

Cook time

1 hour

Serves

6-8

Steps

  1. Preheat the grill or smoker to 325°F. Meanwhile, go ahead and halve the jalapenos lengthwise and remove seeds and membranes.
  2. Fill each jalapeno half generously with cream cheese and brisket, then wrap each filled jalapeno with a half-slice of bacon, securing with a toothpick if necessary.
  3. Place the poppers on a wire rack and season liberally with BBQ seasoning. Transfer the wire rack to the grill and let the poppers smoke for 1 hour until the bacon is crisp and jalapenos have softened. 
  4. While the jalapenos are on the smoker, place a saucepan over medium heat. Add in the ketchup, apple cider vinegar, molasses, hot honey, brown sugar, tomato paste, Worcestershire sauce, yellow mustard, liquid smoke, paprika, onion powder, garlic powder, salt and black pepper. Stir well until all incorporated. Simmer sauce for about 10 minutes, stirring as needed. 
  5. Once the desired consistency is reached, turn off the heat source and add in the butter, stirring until melted. Adjust the sauce to taste, then store in a mason jar or another airtight container and allow it to come to room temperature. Use immediately or refrigerate for up to 1 week. 
  6. Brush the sauce onto the jalapenos until well coated, allowing them to continue cooking for 5 minutes until the sauce has tacked up. Remove the Texas twinkies from the grill. 
  7. Serve immediately with more sauce if desired and enjoy!

Ingredients:

For the poppers:

  • Bear Mountain BBQ Hickory Chunks
  • 12 large jalapenos – halved lengthwise and seeds/membranes removed
  • 1 cup cream cheese
  • BBQ seasoning – as needed
  • 12 slices of bacon
  • 1 cup smoked brisket - chopped

For the Hickory–Infused BBQ Sauce:

  • 1 cup ketchup
  • ½ cup apple cider vinegar
  • ¼ cup molasses
  • ¼ cup hot honey
  • ¼ cup brown sugar
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 tbsp yellow mustard
  • 2 tsp liquid hickory smoke – plus more if desired
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 2 tbsp butter

watch recipe video

Smoked Texas Twinkies with Hickory Infused BBQ Sauce

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