Three Little Pigs Texas Twinkies
Ingredients:
- 10 large jalapeños
- 1 lb smoked brisket (chopped or shredded)
- 8 oz cream cheese, softened.
- 1/2 cup shredded sharp cheddar.
- 2 tbsp Texas Beef Rub or Pecan Rub
- 10 slices thick cut bacon
- Three Little Pigs Competition BBQ Sauce (warmed for glazing)
- Toothpicks (soaked in water for 30 minutes)
Optional Heat Boost:
- A spoonful of diced chipotle peppers in adobo
- Dash of hot sauce mixed into the cheese.
Instructions
1. Prep the Jalapeños
- Slice each jalapeño lengthwise down one side (don’t cut in half completely) and carefully remove the seeds and membranes.
- Leave the stems on for presentation.
2. Make the Filling
- Mix cream cheese, cheddar, chopped brisket, and 1 tbsp of the Three Little Pigs Pecan rub in a bowl.
- Adjust seasoning and heat level to taste.
3. Stuff & Wrap
- Fill each jalapeño with the brisket-cheese mixture.
- Wrap each one tightly with a slice of bacon and secure with a toothpick.
- Lightly dust the outside with more Three Little Pigs rub.
4. Cook ‘Em Up
- Smoker: Set to 275°F and smoke for 1.5–2 hours until the bacon is crisp, and the peppers are tender.
- Grill: Indirect heat at 300°F, same timing. Toss over direct heat at the end to crisp bacon.
5. Glaze & Finish
- In the last 10 minutes, brush on Three Little Pigs Competition BBQ Sauce and let it set until tacky and glossy.
Serving Tip:
Plate ’em up with a side of pickles, cold beer, and extra sauce for dipping. They’ll vanish faster than burnt ends at a Chiefs tailgate.
Chris Marks (CBBQE) Chief BBQ Expert Three Little Pigs Rubs & Sauces
