Texas Twinkies - The BBQ appetizer you never knew you needed!

Turn Your Leftover Brisket into Texas Twinkie Gold – BBQ the Right Way with FOGO

Got leftover brisket? Don’t you dare let it sit in the fridge another day. Captain Ron’s turning BBQ scraps into pure smoked gold with his Texas Twinkies recipe—jalapeños stuffed with brisket and cheese, wrapped in bacon, and smoked to perfection over FOGO Charcoal.

Cooked on the Big Green Egg at 250°F over FOGO’s Black Bag Lump Charcoal, this recipe proves that low and slow isn’t just for whole cuts. That charcoal burns clean and steady, and when paired with our new FOGO Hickory Smoking Chunks, you get a deep, rich smoke that turns a simple snack into an unforgettable crowd-pleaser.

But the real trick? A little hack from Matt Pittman of Meat Church —smoking the peppers before stuffing them. It makes them soft, pliable, and easy to work with. Then Captain Ron kicks it up with his signature cheddar-infused filling. It’s everything you love about BBQ in one bite.

This is how you BBQ the right way with FOGO.
Hit the link to watch the full video and see exactly how Captain Ron brings these Twinkies to life.

Until next time, remember to get out and grill!  We look forward to seeing you the next time on FOGO TV!  Captain Ron…..OUT!!!

Directions:

1. Fire It Up
   Fill your grill with FOGO Black Bag Lump Charcoal. Add two FOGO Firestarters to a Blazaball, light it with a torch, and let it roll. This charcoal burns clean and consistent—perfect for slow smoking or cranking up the heat.
2. Prep the Peppers
   Slice your jalapeños lengthwise and make a small “T” cut at the stem end. Using a spoon, scrape out the seeds and veins (leave some if you like it hot).
   - Matt Pittman hack: Smoke the empty jalapeños for 25–30 minutes first. This makes them more pliable and easier to stuff.
3. Make the Filling
   In a bowl, mix your chopped brisket, cream cheese, cheddar cheese, and a shake of BBQ rub. Stuff the smoked jalapeños with the mixture and wrap tightly in a strip of bacon.
4. Smoke 'Em Up
   Set your Egg for indirect cooking at 250°F. Add your FOGO Hickory Smoking Chunks—these chunks burn slower and provide a bold, rich smoke that pairs beautifully with beef and cheese.
5. Let It Ride
   Place your Texas Twinkies on the grill and smoke for about 90 minutes, or until the bacon is crisp and the cheese is bubbling. In the last 10-15 minutes, brush on a thin coat of BBQ sauce.  Let them cook until that sauce is nice and tacky.  Cue the happy dance.
6. Dig In
   Take a bite. Feel the smoke, the spice, the richness of the brisket and the cheddar melting together in glorious BBQ harmony.