Step 1: Prepare the jalapeños by carefully slicing them in half lengthwise and using a spoon or melon baller to remove the seeds and white membrane. Be careful when handling chilies, wearing gloves is recommended.
Step 2: In a medium bowl, combine the softened cream cheese, chopped smoked brisket, shredded cheddar cheese (if using), and BBQ rub. Mix well until everything is evenly incorporated.
Step 3: Generously stuff each jalapeño half with the brisket and cream cheese mixture, ensuring it's mounded slightly.
Step 4: Wrap each stuffed jalapeño half with a slice of thin-cut bacon, securing it tightly. If needed, use a toothpick to hold the bacon in place (remove before serving).
Step 5: Preheat your smoker to 250°F (120°C). Place the bacon-wrapped jalapeños directly on the grates or on a wire rack set over a baking sheet.
Step 6: Smoke the Texas Twinkies for 2 to 2.5 hours, or until the bacon is crispy and the jalapeños are tender.
Step 7: While the twinkies are smoking, prepare the hot honey glaze. In a small saucepan, gently warm the hot honey. For a thinner glaze or extra tang, you can stir in 1-2 tablespoons of apple cider vinegar and a pinch of cayenne pepper if desired.
Step 8: During the last 30 minutes of smoking, brush or drizzle the hot honey glaze over each Texas Twinkie. Continue smoking to allow the glaze to caramelize slightly.
Step 9: Remove the Smoked Brisket Hot Honey Texas Twinkies from the smoker and let them rest for a few minutes before serving. Enjoy hot!