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Texas Twinkie Corn Dogs
INGREDIENTS
- 8 large jalapeño peppers
- 1 block of cream cheese
- 1/2 pound chopped brisket
- 8 strips of bacon
- 2 tbsp BBQ rub
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 cup milk
- 1 egg
- 1/4 cup sugar
- 4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp pepper
- Canola oil (for frying)
- 8 stir sticks
HOW TO MAKE TEXAS TWINKIE CORN DOGS
STEP 1:
Cover the brisket with mustard and cook for an extended time in your smoker. To properly monitor the internal cooking temperature of the brisket, use a ThermoPro Twin TempSpike Dual-Probe Meat Thermometer. Ideally, it takes an hour to an hour and fifteen minutes to cook every pound of brisket. Use the Twin TempSpike to tell you when it has reached an internal temperature of at least 200°F (93°C). STEP 2: Slice the jalapeño peppers in half lengthwise, and hollow them out like a boat. Add the cream cheese and brisket into the hollowed-out area of the peppers. STEP 3: Wrap bacon around the peppers, making sure the filling is completely covered. Coat with your favorite BBQ rub.
STEP 4:
Set the smoker or oven to 350°F (177°C) and smoke for 1 hour or until the bacon is done.
STEP 5:
To make the batter, mix in a bowl the yellow cornmeal, flour, sugar, baking powder, milk, egg, and salt and pepper.
STEP 6:
To deep fry the corn dogs, dip the Texas Twinkie in the batter and fry at 375°F (191°C) for 4-5 minutes or until the corn dog is golden brown.
Pro-Tip: Place the brisket on a sheet pan with an elevated pan grate. By catching the bacon grease in the pan, you can minimize the risk of grease fires.
Tools You Need
