Prepare the Jalapeños: Preheat your smoker or oven to 250°F (120°C). Wearing gloves, slice the jalapeños lengthwise and carefully remove the seeds and membranes using a small spoon or knife. If you prefer less heat, remove all the seeds and membranes. For more heat, leave some of the seeds intact.

Make the Filling: In a medium mixing bowl, combine the softened cream cheese, chopped brisket, shredded cheddar cheese, Slap Ya Mama seasoning, black pepper, and onion powder. Mix well until all ingredients are evenly combined.

Stuff the Jalapeños: Spoon the brisket and cheese mixture into each jalapeño half, pressing lightly to fill each pepper generously. Make sure the filling is level with the edge of the jalapeño to ensure even cooking.

Wrap with Bacon: Wrap each stuffed jalapeño half with a slice of bacon, securing the ends with a toothpick if needed. Make sure the bacon completely covers the filling to prevent it from oozing out during cooking.

Smoke or Bake the Jalapeños: Place the bacon-wrapped jalapeños on a wire rack over a baking sheet or directly on the smoker grate. Smoke or bake for about 1 hour, or until the bacon is crispy and the peppers are tender.

Glaze with Barbecue Sauce: During the last 10 minutes of cooking, brush each jalapeño with barbecue sauce. This will add a sticky, sweet glaze to the bacon. Continue to cook for the remaining time, allowing the sauce to set and become slightly caramelized.

Serve: Remove the Texas Twinkies from the smoker or oven and let them cool for a few minutes. Serve warm, with extra barbecue sauce for dipping, if desired.