Texas Twinkies on the Blackstone Pellet Grill

Hussey fires up the Blackstone Pellet Grill to make his take on Texas Twinkie. Jalapeños stuffed with smoky brisket, cream cheese, and cheddar, then wrapped in bacon and glazed to perfection. These bite-sized beauties bring sweet heat, melty cheese, and all the flavor you need for your next cookout.

Texas Twinkies: https://blackstoneproducts.com/blogs/recipes/texas-twinkies

Ingredients
10–12 large jalapeños
16 oz cream cheese — smoked, if possible
16 oz shredded cheese (cheddar, Mexican blend, or your favorite)
1–2 cups leftover brisket, chopped or cubed
1–2 tsp Blackstone Outlaw Seasoning
1–2 tsp Blackstone Hatch Chili & Cheddar Seasoning
Pickled jalapeños, diced (optional, for extra tang)
10–12 slices of bacon
BBQ sauce, for glazing

Directions
1. Place jalapeños in a wire rack and smoke at 275°F for 30 minutes. This softens them slightly, making them easier to clean and stuff.
2. While the peppers smoke, place both cream cheese blocks on the smoker. Sprinkle with Outlaw Seasoning and smoke until soft and lightly golden, about 30 minutes.
3. In a large bowl, combine the smoked cream cheese, shredded cheese, chopped brisket, and Hatch Chili & Cheddar Seasoning. Stir until evenly mixed. Add diced pickled jalapeños if you like extra spice.
4. Slice each jalapeño lengthwise, keeping one side intact if possible. Use a small spoon to remove seeds and membranes. Fill generously with the brisket-cheese mixture.
5. Wrap each stuffed jalapeño with a slice of bacon. Stretch the bacon slightly so it covers the pepper without being too tight. Return the peppers to the wire rack.
6. Lower smoker temperature to 250°F and smoke for 1 to 1½ hours, until the bacon is rendered and nearly crispy.
7. Brush each Twinkie with your favorite BBQ sauce. Return to the smoker for 15–20 minutes to let the glaze set.
8. Let the Twinkies cool slightly before serving. Each bite delivers smoky cheese, tender brisket, and crisp bacon with a sweet BBQ finish.

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