Take your grilling game to the next level with this Traeger smoked Texas torpedoes recipe. They are basically Brisket Jalapeno Poppers that are made with an irresistible combination of smoked jalapeños, creamy cheese, and savory brisket, and sausage. Similar to a Texas twinkie, but some would argue, better!
This demo is on the Traeger Grills Ironwood 885 (partner).
Scroll to the bottom of the page for a printable recipe…
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Ingredients
- 12 large jalapeños
- 8 oz cream cheese
- 1 tbsp bbq seasoning
- 1 cup brisket, bbq smoked, chopped
- 1.5 lb pork sausage, ground
- Salt and pepper
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1. Prep jalapenos
Slice large jalapenos lengthwise, but don’t slice through the stem. Leave the stem connecting so you can close the torpedoes later. Scrape out seeds with a spoon and discard them, unless you want to add them to the filling (for more spicy Texas torpedos).
2. Stuff with filling
Add a layer of cream cheese to the inside of half the jalapeno peppers. Sprinkle with bbq seasonings and add a layer of chopped brisket. Close the jalapeno around the brisket cream cheese filling.
3. Season
In a bowl, mix together the pork sausage, salt and pepper. Use your hands to pack a thin layer of seasoned ground pork around the jalapeno.
4. Smoke time and temperature
Smoke Texas torpedoes at 250 degrees F for about 30-45 minutes, or until pork is cooked through and inside is hot and bubbling. The inside of my torpedoes in the SipBiteGo recipe video cooked to 165 degrees F.
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Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
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Traeger Smoked Texas Torpedoes Recipe
Video
Equipment
Ingredients
- 12 large jalapeños
- 8 oz cream cheese
- 1 tbsp bbq seasoning
- 1 cup brisket bbq smoked, chopped
- 1.5 lb pork sausage ground
- Salt and pepper
Instructions
- Slice large jalapenos lengthwise, but don’t slice through the stem. Leave the stem connecting so you can close the torpedoes later. Scrape out seeds with a spoon and discard them, unless you want to add them to the filling (for more spicy Texas torpedos).
- Add a layer of cream cheese to the inside of half the jalapeno peppers. Sprinkle with bbq seasonings and add a layer of chopped brisket. Close the jalapeno around the brisket cream cheese filling.
- In a bowl, mix together the pork sausage, salt and pepper. Use your hands to pack a thin layer of seasoned ground pork around the jalapeno.
- Smoke Texas torpedoes at 250 degrees F for about 30-45 minutes, or until pork is cooked through and inside is hot and bubbling. The inside of my torpedoes in the SipBiteGo recipe video cooked to 165 degrees F.
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