Take your grilling game up a notch with this Traeger Smoked Texas Torpedoes recipe. These are essentially brisket-stuffed jalapeño poppers wrapped in seasoned pork sausage and smoked until melty and savory. Think of them as a Texas-style, barbecue-forward twist on a classic appetizer—smoky jalapeños, creamy cheese, chopped brisket, and a crisp pork exterior.
Table of Contents
- Ingredients
- 1. Prep jalapeños
- 2. Stuff with filling
- 3. Season and wrap
- 4. Smoke time and temperature
- Recipe Card
- Tips & Variations
Demo cooked on a Traeger Ironwood series pellet grill.
Scroll to the recipe card below for a concise printable version of ingredients and instructions.
Ingredients
- 12 large jalapeños
- 8 oz cream cheese, softened
- 1 tbsp BBQ seasoning
- 1 cup chopped smoked brisket
- 1.5 lb ground pork sausage
- Salt and black pepper, to taste
1. Prep jalapeños
Slice each large jalapeño lengthwise, but leave the stem intact so the pepper can be closed like a little torpedo. Use a spoon to scrape out the seeds and membranes. Remove all seeds for a milder popper, or reserve some if you prefer more heat.
2. Stuff with filling
Spoon or spread a layer of softened cream cheese into the cavity of half the jalapeño halves. Sprinkle a little BBQ seasoning over the cream cheese, then add a layer of chopped smoked brisket. Close the top halves of the jalapeño to enclose the filling.
3. Season and wrap
In a bowl, mix the ground pork sausage with a pinch of salt and pepper. Using clean hands, press and smooth a thin layer of the seasoned sausage around each filled jalapeño until fully coated. Pack the sausage tightly so it adheres and seals the filling inside.
4. Smoke time and temperature
Preheat your pellet smoker or grill to 250°F. Place the prepared torpedoes on the grill grates and smoke for about 30–45 minutes, or until the pork is fully cooked and the filling is hot and bubbling. For safety, aim for an internal temperature of 165°F in the filling and sausage. Finish time will vary with pepper size and grill conditions, so use a thermometer when possible.
Traeger Smoked Texas Torpedoes Recipe
Traeger Smoked Texas Torpedoes
Flavors: smoked jalapeños • creamy cheese • chopped brisket • seasoned pork exterior
Prep time: 10 minutes • Cook time: 30–45 minutes • Total: about 55 minutes
Servings: about 4 (12 torpedoes)
Calories (approx.): 831 kcal per serving
Equipment
- Pellet smoker or grill (set to 250°F)
- Meat thermometer
- Bowl and spoon
Instructions
- Slice jalapeños lengthwise without cutting off the stem. Remove seeds if desired.
- Spread softened cream cheese inside half of the jalapeño shells; sprinkle with BBQ seasoning and top with chopped brisket. Close the pepper.
- Combine ground pork with salt and pepper. Wrap a thin, even layer of pork sausage around each filled jalapeño, pressing to seal.
- Smoke at 250°F for 30–45 minutes until sausage is cooked through and filling is hot and bubbly. Target internal temperature: 165°F.
- Let rest a few minutes before serving so the filling settles slightly.
Tips, Serving Ideas & Variations
- Use a digital thermometer for consistent results—it’s the easiest way to know when the sausage and filling are safely cooked.
- For a milder version, remove all seeds and membranes from the jalapeños; for more heat, add a few seeds to the filling.
- Substitute pulled pork or leftover chopped smoked chicken for brisket if desired. Cheese options like pepper jack or cheddar can add different flavor profiles.
- Serve these warm with a simple ranch or crema for dipping, or alongside pickles and sliced onions to balance richness.
- Leftovers store well in an airtight container in the refrigerator; reheat gently in a low oven or on the grill until warmed through.
If you have questions about technique or timing, leave a note below the recipe card. Happy smoking—and enjoy these smoky, cheesy Texas Torpedoes!
Author: Jenna Passaro