Beef Brisket Jalapeño Twinkies Recipe

If you’re ready to wow your taste buds and impress everyone at your next BBQ or casual get-together, you’ve got to try my Beef Brisket Jalapeño Twinkies Recipe. These little flavor bombs bring together smoky brisket, creamy cheese, spicy jalapeños, and crispy bacon into one unforgettable bite. Trust me, once you make these, you won’t want to serve anything else! Stick around—I’m going to walk you through every step with all my best tips so you nail it perfectly.

this …

Ingredients & Why They Work

This Beef Brisket Jalapeño Twinkies Recipe combines a handful of ingredients that each play a key role in creating those layers of smoky, spicy, creamy, and crispy you crave. When buying your jalapeños, go for firm, large peppers so they can hold plenty of filling without falling apart.

• Jalapeños: Big and fresh ones are best to hold the filling and make the perfect spicy pop.
• Cream cheese: Softened for easy mixing, it cools down the heat and adds velvety richness.
• Cheddar cheese: Sharp shredded cheddar brings a melty punch and depth of flavor.
• Beef brisket: Leftover smoked brisket adds incredible meaty smokiness—grab some from your local BBQ spot for convenience.
• Chili powder: Adds warmth and subtle heat tying all flavors together.
• Bacon slices: Wraps around the peppers for that irresistible crispy, salty finish.
• BBQ sauce: For the finishing glaze under the broiler that caramelizes beautifully on top.

Tweak to Your Taste

What’s great about this Beef Brisket Jalapeño Twinkies Recipe is how easy it is to make it your own. I’ve made these with pork butt and even chorizo when brisket wasn’t on hand, and each version had its own kick of flavor. Don’t be shy about adjusting the heat by removing more or fewer jalapeño seeds depending on what you like!

• Variation: I swapped in ground chorizo once when I didn’t have brisket, and it was a spicy, juicy hit—plus a bit quicker to prepare.
• Heat level: For milder bites, remove all seeds, or for extra kick, leave some in—but always wear gloves like I do!
• Dairy alternative: Cream cheese is key for texture, but for a lighter version, mix in some Greek yogurt or sour cream.

Step-by-Step: How I Make Beef Brisket Jalapeño Twinkies Recipe

Step 1: Prep your jalapeños carefully

This is where gloves become your best friend—those jalapeño oils are no joke! Start by slicing off the tops of the jalapeños, then carefully scoop out all the seeds and membranes. If you want a milder Twinkie, make sure to get every seed out. I usually nibble a little corner of one to check my heat level before filling all of them.

Step 2: Mix the filling like a pro

In a bowl, combine softened cream cheese with shredded cheddar, finely chopped leftover brisket, and chili powder. I like to mix until everything is well incorporated and creamy. The brisket pieces should be small enough to pipe easily, so chop accordingly. Then load the filling into a gallon-sized ziplock bag, snip off a tiny corner, and use it as a piping bag to fill each jalapeño evenly with no mess.

Step 3: Wrap with bacon and prepare to bake

Wrap each filled jalapeño with a slice of bacon, making sure to cover it evenly so it crisps up nicely. Place them on a wire rack set over a rimmed baking sheet—this lets the bacon fat drip away, preventing sogginess. I always spray the rack with nonstick spray first to make cleanup easier later.

Step 4: Bake, baste, then broil

Bake the Twinkies at 400°F (200°C) for 10 minutes, then flip and bake another 10. After they’re cooked through and bacon is crisping up, brush each one with your favorite BBQ sauce and move them under the broiler on low for 2 minutes. Watch closely! The sauce should caramelize without burning, giving you that sticky-sweet finish.

Pro Tips for Making Beef Brisket Jalapeño Twinkies Recipe

How to Serve Beef Brisket Jalapeño Twinkies Recipe

Garnishes

I love topping these with a sprinkle of chopped fresh cilantro or green onions for a little fresh color and brightness. A dollop of sour cream on the side helps mellow out the heat, which my family always appreciates. Sometimes I add a few dashes of hot sauce for the brave ones at the table.

Side Dishes

These Jalapeño Twinkies pair beautifully with classic BBQ sides like coleslaw, baked beans, or even a crisp cucumber salad to cool things down. But honestly, they’re also great as a stand-alone appetizer or game-day snack—you won’t be disappointed.

Creative Ways to Present

For parties, I like serving these on a rustic wooden board with little bowls of different BBQ sauces and pickled veggies. You can also thread a toothpick through each one for easy grab-and-go convenience. I once made a platter with a smoky beer on the side—talk about a winning combo!

Make Ahead and Storage

Storing Leftovers

These Beef Brisket Jalapeño Twinkies hold up well covered in an airtight container in the fridge for up to 3 days. I usually layer them with parchment paper to keep the bacon crispy and the peppers from getting soggy.

Freezing

If you want to keep extras longer, freeze the cooked Twinkies in a single layer on a baking sheet, then transfer to a freezer bag once frozen. They keep well up to 2 months and make a quick party snack anytime.

Reheating

Reheat leftovers in the oven at 350°F (175°C) for about 10 minutes to crisp the bacon back up without drying out the filling. I avoid microwaving because it tends to make the bacon chewy, which is no fun.

FAQs

Final Thoughts

This Beef Brisket Jalapeño Twinkies Recipe has quickly become one of my favorite go-to snacks, especially when I have leftover brisket from Sunday’s cook. There’s just something magical about that combo of smoky brisket, spicy pepper, creamy cheese, and crispy bacon that feels like a party in every bite. I hope you enjoy making (and eating!) these as much as I do—go ahead, try it out for your next cookout or casual night in. Your friends and family will be asking for the recipe before the last one’s even gone.

Print