Start by smoking the cream cheese. 180 for 2 hours. Prep the jalapeños by cutting down the middle (not all the way through). Add a horizontal line to make a T. Open them up and scrape the seeds and veins out. Add to smoker for 45mins to an hour with the cream cheese.
Mix cream cheese with shredded Colby jack, bacon bits, chives, parsley and seasoning of choice. I used meat church Holy Cow for all of this. Stuff the jalapeños full, but not overflowing. Wrap tight with bacon, I used two slices per Twinkie. Season and smoke at 250 for 90 minutes or until bacon is desired crispiness. Give this one a try and Let me know if you have any questions!
by FulIChubb
7 Comments
Those look like heaven. Must try!
Good lord you are a master of your craft. These look phenomenal 👀
have you ever considered brushing the bacon with maple syrup for a slight increase in decadence?
I do a similar thing but not cream cheese and i put the insides of the peppers in the mix so its spicy.
These look amazing! I appreciate the turn by turn directions, and can’t wait to do this. Keep perfecting your craft, cheers!
Those look awesome.
I learned Texas Twinkies as having smoked brisket inside with the cream cheese, but these look amazing as well. I do shredded brisket and a cream cheese mixture similar to yours when I make my twinkies.