Meat Church Texas Twinkies with Smoked Brisket | Traeger Grills

[@ohno3017]

I’ve done these several ways using whatever leftover smoked protein was in the fridge or freezer. Pulled pork, steaks, ribs, brisket. Don’t be scared, they all turn out awesome. Mix it up with different dry ribs and have fun. Thanks Matt for all the great recipes that keep us kings of backyard cookouts.

[@barriebrown5384]

Been making these for a couple of years. Everybody loves them. Never a complaint on too spicy. Made them for a pool party on Sunday. Used the new Hickory AP from Meatchurch. Definitely a winner.

[@garysumner797]

that looks awlsome i will try it

[@gohan8832]

Hey man, recently discovered your channel. I was a line cook at a BBQ Restaurant up in Western Canada. Recently I've been promoted to head chef, and am trying to increase my barbecuing knowledge so that I can really make our food pop. Thank you for all the free tips and trick, Binging your videos this past week.

[@TraegerGrills]

That's awesome, congrats!

[@robertbernal3180]

Those look delicious Matt. Definitely going to make some soon. Great recipe. Have an awesome week.

[@TraegerGrills]

Let us know how they come out! We love them over here!

[@imsowright90]

I love these.

[@jasoncourtright3978]

yoooo, smoked cream cheese seasoned with Texas sugar then topped with the Big Wicks jalapeño glaze is KILLER

[@TraegerGrills]

Totally agreed 🔥

[@jimstevens2668]

Big Wicks Jalapeño glaze is a must to finish the Twinkies, cook the Twinkies like Matt did and then dip into the glaze. Back on the smoker to set the glaze for amazing results.

[@TraegerGrills]

Drop a comment if you’re a fan of the spice! 🔥

[@82guitarman]

I made some today but used a sirloin steak instead. I kind of let the cream cheese smoke too long and it dried out. I used some sour cream to moisten it up. Turned out awesome!

[@PSSKDerby]

Great video Matt! Makes me want to make a brisket or do armadillo eggs. Thanks for sharing!!!

[@TraegerGrills]

Love that! Glad you liked it!

[@guybowers9094]

I have not tried those yet, so I think they will be on the bbq this weekend. Yummy

[@TraegerGrills]

PLEASE let us know how they come out!

[@jringler]

Glaze in Whomp and BigWicks like Matt’s collab video with B4 bbq

[@gosman949]

I have ribs frozen that I need to eat. May do these with some rib cuttings!

[@c.p.1688]

Yum!

[@txpyroguy817]

Throw the peppers on the smoker for a bit to get them semi soft and its way easier to clean and stuff them

[@marcusfinchum6322]

Anyone tried this recipe with leftover pulled pork and honey hog? Yes it would be pork on pork (bacon with the pulled pork), but I am always trying to find fun ways of using leftover pulled pork. Fantastic video as always and glad to be part of The Congregation.

[@dwaynemclane8033]

I bet it would work!

[@nathandanner4030]

If you want keep the heat from the pepper you can always just chop the guts up and mix it back in with the cheese.

[@jmert_5859]

We'll halve Jalapenos, scrape them out, spread peanut butter inside, and top with either a good sea salt, or crisp bacon crumbles. Basically an adult ants on a log

[@hermaninc]

Slumming it on your beer selection 😂

[@MeatChurchBBQ]

A must have to watch football!

[@dennisschickling2249]

Nice Work. #STAYSAFE #PHILLYPHILLY 🇺🇸

[@Faryals.cuisine]

Nice one, I am new on your channel.

[@brodinelr]

What brand of knife is the clever you're using?

[@christopherharrisintexas]

MKC Cleaver, Mountain Knife Company

[@keithk7455]

What the best type of wood for those?

[@TraegerGrills]

Matt uses Hickory and Mesquite Pellets!

[@TheNicksievers]

You got the Jalapeños from Utah? but you are in Oregon?

[@TraegerGrills]

This was filmed at Traeger HQ in Utah!