Description
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)
- Category: Appetizer
- Method: Smoking, Baking
- Cuisine: American, BBQ, Texan
