Texas Twinkies




Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Texas brisket and smoked cream cheese stuffed, bacon wrapped Texas Twinkies!

► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/texas-twinkies)
RECIPE COOKED ON: (https://www.atbbq.com/grills-and-smokers/pellet-grills/yoder-smokers-ys640s-pellet-grill-with-acs.html)
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TEXAS STYLE BRISKET RECIPE: https://www.atbbq.com/thesauce/texas-style-brisket-22

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36 replies
  1. Ryan Felt
    Ryan Felt says:

    Minor detail that triggered my nit pick nerve: It’s pretty obvious that the pit was off when you showed putting them in and taking them out of the pit. Also I noticed that this Yoder is immaculately cleaned prior to this video. Much cleaner than mine, as I would expect for the best presentation. However, I would have loved to see that pit smoking when you took them off, but this recipe looks absolutely dope. I will be trying this the next time I do brisket. Keep up the good work.

    Reply
  2. Christopher Gavila
    Christopher Gavila says:

    Etrxa brisket…🤣 so funny. Some cooks, I'm lucky to get any after the first cuts. I must do this in a monster batch so I can get a few. Thanks to your video on tallow injection, my brisket is 2.0. Thank you.

    Reply
  3. James Smith
    James Smith says:

    Nice. Love the smoked cream cheese added element and par-cooking the jalapenos is a brilliant idea. I add shredded cheddar to my cream cheese brisket stuffing, and I do believe Hutchin's BBQ down here in Texas who invented these does as well. Spoon is great for scooping out the jalapenos. Might put them back on the smoker for about 20 min after saucing them. You will get showered with praise when you make these for people.

    Reply

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