Spicy jalapenos, smoky brisket, creamy cheese, and tangy sauce. Did I mention that they're wrapped in bacon? What's not to love about these family favorites!
Ingredients: 1 lbs chopped brisket from the fatty side (the point), or store bought 1 1/2 Tbsp salt 1 1/2 Tbsp black pepper 1 tsp cumin 1 cup pepper jack cheese, freshly grated 8 oz. cream cheese 2 packages of bacon (about 24 strips) 14 extra large jalapeno peppers Sweet Barbecue Sauce Of Your Choice
Special Tools: Toothpicks
Directions: - In a bowl or food processor (food processor is quicker), combine the cream cheese, shredded cheese, chopped brisket, and spices. Pulse several times to combine and mix well. Chill the mixture while you prepare the jalapenos. - For the jalapenos, make one cut from the stem all the way down to the tip with a sharp paring knife. Repeat with the remaining jalapenos. Over the kitchen sink, use a small spoon with a sharp edge to scrap the seeds and ribs from the pepper. Wash the seeds and ribs down the sink. Repeat with the remaining jalapenos and then wash your hands well. - Fill every jalapeno with the filling, nearly to overflowing (see photos). Prepare all the items you will need to wrap with bacon-- a cutting board and sharp knife, toothpicks, filled peppers, and bacon slices already opened and laid out for easy access. - Using the photos above as your guide wrap the bacon around the stuffed jalapenos starting at them stem and traveling around the pepper. Most peppers need 2 pieces of bacon. Secure with toothpicks and reserve. Repeat with the remaining peppers. - Preheat your smoker (or BBQ grill) to 375 degrees. Lay the peppers on the smoker/grill. Smoke at 375 degrees for 35 minutes. - Turn the broiler of your oven on high. Place the Texas Twinkies on a cookie sheet lined with foil and coat with sweet barbecue sauce. #SweetBabyRays Coat well and broil just for a minute until the sauce thickens and becomes sticky. Repeat if desired. Serve hot with additional barbecue sauce or a drizzle of homemade ranch dressing.