|Menu Part||Appetizer/Small Plate|
McKinney and Frisco, Texas
Hutchins BBQ gave these stuffed jalapenos the name Texas Twinkies to call attention both to their resemblance in shape to the snack cake and the restaurants’ location in Texas. Heat- and meat-seeking guests will welcome the mix of flavors and ingredients.
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)
1. 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.
2. 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.
3. 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.
4. Remove jalapenos and place in bowl of ice water to extract additional seed oil. Raise oven temperature to 350 F.
5. Cover bottom of inside of jalapenos with roughly 1 tablespoon of cream cheese. On top of cheese, add 2 ounces smoked brisket.
6. 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.
7. To serve, brush each jalapeno about 1 tablespoon of BBQ glaze and serve.