I love this recipe because it’s the perfect balance of smoky, spicy, creamy, and sweet—all in one bite. The jalapeños mellow slightly when smoked or roasted, the cream cheese smooths everything out, and the bacon gets perfectly crisp. The chopped brisket gives them a hearty, meaty center, and that drizzle of hot honey at the end is just next-level. They’re fun to prep, easy to cook, and totally addictive.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 large jalapeños
1 cup smoked brisket, chopped (or pulled beef)
8 oz cream cheese, softened
½ cup shredded cheddar cheese (optional, for extra richness)
12 slices of thin-cut bacon
Salt and pepper, to taste
¼ cup hot honey (store-bought or homemade)
Toothpicks (to secure bacon)
Directions
I start by preheating my smoker or oven to 275°F (135°C). If I’m using a smoker, I choose wood chips like hickory or mesquite for extra flavor.
I slice each jalapeño down one side (lengthwise), leaving the stem intact. I carefully scoop out the seeds and membranes to control the heat level.
In a bowl, I mix the cream cheese, chopped brisket, and shredded cheddar (if using). I season lightly with salt and pepper.
I stuff each jalapeño generously with the brisket-cheese mixture, pressing it in gently so it stays packed.
I wrap each stuffed pepper with a slice of bacon, securing it with a toothpick if needed.
I place the wrapped jalapeños on a smoker rack or baking sheet with a wire rack. I cook them for about 1.5 to 2 hours in the smoker, or 45–60 minutes in the oven, until the bacon is crispy and the peppers are tender.
In the last 5 minutes of cooking, I brush each Texas Twinkie with hot honey and let it glaze slightly.
Once they’re done, I let them rest for a few minutes before serving.
Servings and timing
This recipe makes 12 stuffed jalapeños—perfect for 6–8 people as an appetizer. It takes about 20 minutes to prep and 1.5–2 hours to smoke, or around 1 hour if baking. Each one packs bold flavor in every bite, and they go fast.
Variations
Sometimes I swap the brisket for pulled pork or chopped smoked sausage. I’ve also made a vegetarian version using seasoned black beans and corn with cheese. For more heat, I leave some seeds in or add a dash of hot sauce to the filling. If I want a shortcut, I bake them instead of smoking, and they still turn out great.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 350°F (175°C) for about 10–15 minutes until warmed through and the bacon crisps back up. I avoid microwaving—they’ll get soggy. I don’t recommend freezing them since the texture of the peppers and cheese can change.
FAQs
Can I make these ahead of time?
Yes, I often prep them the day before and keep them in the fridge, uncooked and wrapped, then smoke or bake them fresh when I’m ready.
What’s the best way to control the heat?
Removing all seeds and membranes makes the jalapeños milder. For spicier bites, I leave a little membrane intact or use hotter peppers like serranos.
Can I make these in the oven?
Absolutely. I bake them at 375°F (190°C) for 45–60 minutes until the bacon is crisp and the filling is hot and bubbly.
What is hot honey and can I make it at home?
Hot honey is honey infused with chili or red pepper flakes. I make my own by gently heating ¼ cup of honey with ½ tsp red pepper flakes, then letting it steep.
Do I need to use toothpicks?
Toothpicks help keep the bacon wrapped tight during cooking. If the bacon holds well on its own, I skip them—but they’re helpful if the slices are thick or unruly.
Conclusion
Hot Honey Texas Twinkies are smoky, spicy, sweet, and cheesy all at once—the kind of appetizer that disappears before I even sit down. Whether I’m firing up the smoker or using the oven, they deliver huge flavor with minimal effort. I love making them for parties, BBQs, or even just a fun weekend treat. Once I’ve had one, it’s impossible to stop.
Smoky, cheesy, and spicy! These bacon-wrapped jalapeños are stuffed with brisket and finished with sticky hot honey—an epic BBQ appetizer or game day snack.
Ingredients
12 large jalapeños
1 cup smoked brisket, chopped or pulled (can sub pulled beef)
8 oz cream cheese, softened
½ cup shredded cheddar or pepper jack cheese (optional for extra cheesiness)
12 slices bacon (thin or regular cut, not thick)
¼ tsp garlic powder
¼ tsp onion powder
Salt and pepper, to taste
Toothpicks (to secure bacon)
For the Hot Honey Glaze:
¼ cup honey
1–2 tsp hot sauce (adjust to taste)
Pinch of cayenne (optional, for more heat)
Instructions
Prep the Jalapeños:
Slice jalapeños lengthwise on one side only, keeping the stem intact.
Use a spoon or jalapeño corer to carefully remove seeds and membranes.
Make the Filling:
In a bowl, mix softened cream cheese, chopped brisket, cheddar (if using), garlic powder, onion powder, salt, and pepper.
Fill each jalapeño generously with the brisket-cheese mixture.
Wrap with Bacon:
Wrap each stuffed jalapeño with 1 slice of bacon, securing with a toothpick.
Cook:
Smoker (preferred): Smoke at 250°F for 1.5 to 2 hours until bacon is crisp and jalapeños are tender.
Oven: Bake at 375°F (190°C) for 25–30 minutes or until bacon is golden and crisp.
Make the Hot Honey:
While cooking, mix honey, hot sauce, and cayenne in a small saucepan. Warm gently over low heat until combined.
Glaze & Serve:
Brush or drizzle hot honey over the cooked Twinkies just before serving.
Serve warm with extra hot honey on the side!
Notes
For a milder bite, soak jalapeños in cold water for 30 minutes after deseeding.
Toothpicks help keep the bacon secure while cooking—remove before serving if desired.
Try adding chopped green onions or BBQ rub to the filling for extra flavor.
These reheat well and are great for make-ahead appetizers!
Prep Time:20 minutes
Cook Time:25–120 minutes (depending on smoker or oven method)
