- 1½ lbs. marbled brisket
- 2 tbsp. salt
- 2 tbsp. coarsely ground black pepper
- Ground cumin, to taste
- 12 whole jalapenos
- 15 tbsp. cream cheese
- 12 thick-cut strips of bacon
- 6 oz. sweet barbecue glaze (store-bought or housemade)
- For brisket: Trim fat off to ¼-inch. Create rub with 60% pepper, 35% salt and 5% cumin or cayenne. Rub mixture on brisket; let set in refrigerator for 2 to 3 hours.
- Remove meat and hold at room temperature. Preheat smoker to 220 F. Smoke brisket for 1 hour per pound or until the internal temperature reaches 185 F for firm and 205 F for tender brisket. Use point of brisket, which is marbled, for Texas Twinkies.
- Slice one side of jalapeno from stem to tip. Slice across on stem end to represent a “T”. Remove seeds and membranes from jalapeno. Place jalapenos on baking sheet and bake at 300 F for 10 minutes.
- Remove jalapenos and place in bowl of ice water to extract additional seed oil. Raise oven temperature to 350 F.
- Cover bottom of inside of jalapenos with roughly 1 tablespoon of cream cheese. On top of cheese, add 2 ounces smoked brisket.
- Close jalapeno around stuffing and wrap with bacon. Season with pinch of salt and pepper. Place jalapenos on baking sheet at 350 F for about 30 minutes.
- To serve, brush each jalapeno about 1 tablespoon of BBQ glaze and serve.
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