Never heard of a Texas Twinkie? Then you’re missing out! Jalapeno poppers with a slice of brisket in the middle are considered appetizers, but these have so much heft they could be classified as a meal themselves. Created at Hutchins BBQ here in the great state of Texas, and they’ve been a hit ever since. The original recipe calls for a chopped brisket and cream cheese mixture, but I prefer to use longhorn cheddar chunks and pencil-thick slices of brisket. Wrapped with a good piece of bacon, and you’re ready to go.
So why “Honey Twinkies”? Let’s just say we’re using REAL honey and Honey Hog BBQ rub from Meat Church, the combination of the two basted on the outside gives the twinkies a candied bacon taste and texture. Yes, candied bacon poppers.
Again, how can you say no to a jalapeno popper, with brisket and cheese. Get in my belly!
Honey Hog BBQ Seasoning: This rub is sweet. The first ingredient is sugar, coming in 3rd is honey powder. Look out for hot spots on your grill as it will burn on too high of heat. Watch out for that; you’ll end up with bacon that is dark brown and crispy.
Jalapenos: I spend a good 3 minutes digging through peppers until I find the thickest/fattest in the bin. Also, larger peppers typically are milder than small, so it helps cut down on the heat.
Honey Mixture: Thin out the honey, so it doesn’t burn. A simple process of mixing a tablespoon of hot water and the honey with a fork or baster.
Brisket: Since I use leftover brisket for these, I’m not picky about what I use, point or flat. There are so many other flavors at play here, make sure you don’t cut too thin, or you won’t be able to taste it.
Smoking Wood: Maybe a single small chunk of apple. I’m not a huge fan of bacon that has been hit with heavy smoke; for me, it tends to lose that wonderful bacon flavor.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Total Time: 1 hour
- Yield: 12 poppers 1x
- Category: Side Dish
- Method: Indirect Grilling
- Cuisine: American
Honey Twinkies is a twist on the traditional “Texas Twinkie.” A half jalapeno filled with cheese, a slice of brisket, and wrapped in bacon. The twist on this one is a honey rub and real honey glaze to get the bacon to an almost candied taste.
- 6 Jalapenos (as large as possible)
- 1 pack of bacon
- 1lb Cooked pencil-thin sliced brisket
- 1 Block sharp cheddar cheese
- ¼ Cup Honey
- 3 tbsp of Meat Church Honey Hog
- 1 tbsp Hot water
- Pre-heat smoker/grill to 275. Indirect heat.
- Cut cheese into 12 even pieces. Cut to fit the size of your jalapenos cut in half.
- Cut Jalapeno in half. Remove seeds and stems with a spoon. Arrange jalapeno halves and fill with cheese.
- Top each jalapeno half with a slice of brisket. If it overlaps a little, it’s not a problem.
- Wrap in bacon. Try to overlap as little and as uniform as possible to cover the entire jalapeno half.
- Add honey and hot water to a small saucer. Mix. If the honey and water do not combine and do not thin add to microwave for 15 seconds and stir. Coat bacon.
- Cover in Honey Hog BBQ rub.
- Place in smoker/grill for 25 minutes. Check for hot spots and rotate. Cook another 10 minutes and check for doneness, you might find some are ready to come off and some might need a few more minutes. The key is not to rush them. Cook until the desired doneness of the bacon.
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