I realize there are still a few briskets being cooked for the holiday but ours was done a couple of days ago. I liken cooking a full packer brisket for some event like cooking a turkey at Thanksgiving. Everyone eats their fill after its freshly cooked but then you’re stuck with 5-6 pounds of leftover. Well being the thinking man that I am, instead of shoving bags full into the freezer or insisting that Aunt Betty take her obligator plateful home with her, I decided to go ahead and take advantage of a few recipes I’ve had in the queue that involve brisket.
The first one I was very interested in trying was a version of Texas Twinkies that I found to be next level in flavor. It’s from a YouTube video by Matt Pittman at Meat Church cooking these beauties with the pit master at B4 BBQ in Mabank, Texas. Although brisket is a main ingredient there is a flavor explosion going on in the end result. Shout out to Nolan Belcher for this over the top version of one of my down-home favorites....
B4 BBQ - Texas Twinkies
Texas Twinkies
Course. Appetizer
Cuisine. Texan
Makes. 4-6 servings
Takes. 45 minutes prep, 2.5-3 hours cooking time
Ingredients
10-12 Large jalapeño peppers
For the stuffing;
6 ounces chopped brisket
2 ounces Meat Church Texas Sugar
8 ounces cream cheese
6 ounces shredded cheddar cheese
2 ounces Meat Mitch’s Whomp Sauce
For the twinkies;
1LB Wrights bacon
4 tbl Texas Sugar for coating
Meat Mitch Whomp Sauce for glazing
Texas Pepper Jelly’s Pineapple Habanero Rib Candy for glazing
Directions
Make two longitudinal cuts along one side of the large jalapeños. Remove the cut-out piece and reserve to place back on the pepper once stuffed. Clean out the seeds and membranes and wash out the cavities.
Mix together all of the stuffing ingredients in a bowl and thoroughly combine. Mixture should be stiff and a bit sticky enough to adequately stuff the peppers. After stuffing, return the reserved tops to each pepper and wrap in the bacon. For larger peppers it may take a couple of pieces. With a twisting motion make sure the bacon is well adhered to the pepper.
Roll the wrapped jalapeños in the Texas Sugar mix. Return to a wire rack and leave them in the refrigerator for a few hours to set.
Fire up your smoker to about 215 or 220°F. Add some fruitwood of your choice and smoke the Twinkies for two and a half to three hours. Check the results in about 2 hours. Combine equal parts of the Whomp Sauce and the Rib Candy in a small pot and warm. Once the bark is set, glaze with the warmed sauce and cook for about another 30 minutes. Allow them to cool for an additional 30 minutes or so, the insides will be molten hot, then enjoy a flavor explosion!
The first one I was very interested in trying was a version of Texas Twinkies that I found to be next level in flavor. It’s from a YouTube video by Matt Pittman at Meat Church cooking these beauties with the pit master at B4 BBQ in Mabank, Texas. Although brisket is a main ingredient there is a flavor explosion going on in the end result. Shout out to Nolan Belcher for this over the top version of one of my down-home favorites....
B4 BBQ - Texas Twinkies
Texas Twinkies
Course. Appetizer
Cuisine. Texan
Makes. 4-6 servings
Takes. 45 minutes prep, 2.5-3 hours cooking time
Ingredients
10-12 Large jalapeño peppers
For the stuffing;
6 ounces chopped brisket
2 ounces Meat Church Texas Sugar
8 ounces cream cheese
6 ounces shredded cheddar cheese
2 ounces Meat Mitch’s Whomp Sauce
For the twinkies;
1LB Wrights bacon
4 tbl Texas Sugar for coating
Meat Mitch Whomp Sauce for glazing
Texas Pepper Jelly’s Pineapple Habanero Rib Candy for glazing
Directions
Make two longitudinal cuts along one side of the large jalapeños. Remove the cut-out piece and reserve to place back on the pepper once stuffed. Clean out the seeds and membranes and wash out the cavities.
Mix together all of the stuffing ingredients in a bowl and thoroughly combine. Mixture should be stiff and a bit sticky enough to adequately stuff the peppers. After stuffing, return the reserved tops to each pepper and wrap in the bacon. For larger peppers it may take a couple of pieces. With a twisting motion make sure the bacon is well adhered to the pepper.
Roll the wrapped jalapeños in the Texas Sugar mix. Return to a wire rack and leave them in the refrigerator for a few hours to set.
Fire up your smoker to about 215 or 220°F. Add some fruitwood of your choice and smoke the Twinkies for two and a half to three hours. Check the results in about 2 hours. Combine equal parts of the Whomp Sauce and the Rib Candy in a small pot and warm. Once the bark is set, glaze with the warmed sauce and cook for about another 30 minutes. Allow them to cool for an additional 30 minutes or so, the insides will be molten hot, then enjoy a flavor explosion!
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