Smoked Kansas City BBQ Twinkies with Brisket and Smoked Gouda
Texas Twinkies are a staple of smokehouse culture, but this Kansas City BBQ version leans into smoky sweetness, bold spice, and over-the-top flavor. We’ve taken the traditional jalapeño popper, packed it with chopped smoked brisket and a double dose of cheese—creamy and tangy cream cheese paired with rich, smoky gouda—and wrapped the whole thing in bacon. Each bite is seasoned inside and out with Revolution Barbecue Kansas City BBQ Rub, delivering the signature sweet and peppery crust that defines Kansas City 'cue. It’s comfort food, snack food, and BBQ showstopper all in one.
Kansas City BBQ Brisket Twinkies with Double Cheese and Bacon
6
15 minutes
75 minutes
400
American
Appetizer
This version of the Texas Twinkie goes all in—big peppers, smoky brisket, double cheese, and a bacon wrap kissed with cherry wood smoke. The cream cheese and gouda melt together into a luscious filling that tames the jalapeño’s heat while amplifying the richness of the brisket. The Kansas City BBQ Rub adds both a seasoned bite and a hint of sweetness to balance it all out. Whether served as a smoky appetizer or piled high on a platter at your next cookout, these Twinkies don’t just show up—they take over.
Ingredients
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- 8 ounces cream cheese, softened
- 6 ounces smoked gouda cheese, shredded
1 cup chopped smoked brisket, finely chopped
- 2 teaspoons Revolution Barbecue Kansas City BBQ Rub
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- 12 large fresh jalapeños
- 12 slices thin-cut bacon
1 tablespoon Revolution Barbecue Kansas City BBQ Rub
- Barbecue sauce, for glazing (optional)
Directions
- Prep the Jalapeños: Slice each jalapeño lengthwise on one side without cutting all the way through. Using a spoon or gloved finger, carefully remove the seeds and membranes to form a hollow pocket.
- Make the Filling: In a medium bowl, combine cream cheese, shredded smoked gouda, chopped brisket, and Kansas City BBQ Rub. Mix until fully incorporated.
- Stuff the Peppers: Fill each jalapeño generously with the cheese-brisket mixture, pressing the filling in until snug.
- Wrap with Bacon: Wrap each stuffed jalapeño with a slice of bacon, covering the seam. Secure with a toothpick if needed.
- Season the Outside: Lightly coat the outside of the bacon with additional Kansas City BBQ Rub.
- Smoke or Grill: Preheat your smoker or grill to 275°F using indirect heat. Add cherry or hickory wood chunks for smoke. Place Twinkies seam-side down and cook for 60 to 75 minutes, or until the bacon is rendered and crisp.
- Optional Glaze: In the final 10 minutes of cooking, brush each Twinkie with your favorite barbecue sauce if you want a sweet, sticky finish.
- Rest and Serve: Let rest 5 minutes before serving. Remove toothpicks before plating.
