Three Little Pigs Texas Twinkies

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