Step 1: Prepare the jalapeños. Wash and dry the jalapeños. Carefully slice them lengthwise and use a spoon to remove the seeds and membranes. Wear gloves to protect your hands from capsaicin.
Step 2: Make the filling. In a medium bowl, combine softened cream cheese, chopped smoked brisket, optional cheddar cheese, garlic powder, onion powder, and black pepper. Mix well until all ingredients are evenly distributed.
Step 3: Stuff the jalapeños. Generously spoon or pipe the cream cheese and brisket mixture into each jalapeño half, ensuring it's slightly mounded.
Step 4: Wrap with bacon. Take one slice of bacon and carefully wrap it around a stuffed jalapeño, covering the entire pepper. Secure with a toothpick if necessary. Repeat for all jalapeños.
Step 5: Season the twinkies. Lightly sprinkle your favorite BBQ rub over each bacon-wrapped jalapeño.
Step 6: Smoke the Texas Twinkies. Preheat your smoker to 250°F (120°C). Place the Texas Twinkies directly on the grates, spaced apart. Smoke for 2 to 2.5 hours, or until the bacon is crispy and the jalapeños are tender. If desired, brush with BBQ sauce during the last 30 minutes of cooking.
Step 7: Serve. Remove from the smoker, let cool for a few minutes, and serve warm.