1. Preheat your oven 375°F. Place a piece of parchment paper onto a baking sheet, and put a wire cooling rack over the parchment paper. 

2. Place the jalapenos on the rack in one even layer and put them in the oven to roast for 7 minutes. This is to soften them up to make them easier to cut and deseeded.   

3. After 7 minutes, remove the jalapenos from the oven and let them cool off a bit so you can handle them. They will continue to steam and soften as they sit. 

4. Once the jalapenos are cool enough to touch,  cut a “T” in them by cutting the stem of the jalapeno, but not completely removing it. Then slice them down the middle lengthwise. Remove the seeds and ribs if you prefer milder flavor.

3. In a mixing bowl, combine the softened cream cheese, chopped brisket,  shredded cheddar cheese, garlic powder, paprika, and cayenne pepper. Mix well until all the ingredients are thoroughly combined.

4. Spoon the cheese mixture into each jalapeno half and press it down to evenly fill the cavity. Do not overfill to avoid leakage during cooking.

5. Wrap each stuffed pepper with a slice of bacon, securing it with toothpicks if necessary. Make sure the filling is fully covered by the bacon.

6. Place the Texas Twinkies on the wire rack xfwith the bacon seam side down. Add the baking sheet in the oven and cook them for 10 minutes. 

7. Remove the baking sheet from the oven and  rotate the jalapeno peppers to ensure even cooking. Brush the BBQ sauce over the top of the Texas Twinkies, and place them back into the oven and cook for an additional 7 minutes. 

8. Remove them from the oven, brush with more BBQ sauce if desired. Serve the Texas Twinkies as an appetizer, or as a side dish alongside your favorite meal!