Prep the Jalapenos:

Cut the jalapenos into halves lengthwise, then remove the membranes and seeds. If you like them less spicy, be sure to get rid of all membranes and seeds.

Make the Filling:

In a bowl, mix the brisket shreds, softened cream cheese, and the cheddar cheese that you have shredded. Mix until well mixed.

Stuff the Jalapenos:

Fill each half of a jalapeno with the brisket and cheese mix. Make sure you seal the filling well.

Wrapped in Bacon:

Slice a piece of bacon and wrap it in each jalapeno half. Attach with toothpicks if you need to.

Smoke or Bake:

Smoking Smokers: Heat your smoker to 250 degrees F. Place the jalapenos wrapped on the grill and cook for around 2 hours or until bacon is crisp.

Baking: Heat your oven to 375 degrees F. Place the jalapenos wrapped in bacon on baking sheets lined with parchment. Bake for 25-30 minutes or until bacon is crisp.

Optional Glazing:

In the final 10-minutes of the cooking you can drizzle the jalapenos in barbecue sauce for an extra dose of flavor.

Serve:

The Texas Twinkies should thaw slightly before serving. Serve them warm for snacks or appetizers!