Texas Twinkie Stuffed Onion Rings

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What's better than jalapeño poppers, onion rings and brisket? All those delicious foods together in Texas Twinkie stuffed onion rings!

Prep Time30

Cook Time1 30

Total Time2

Course: Appetizer, Dinner, Lunch, Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Mix together the Texas Twinkie filling thoroughly and set to the side.
Begin by peeling the outside layer of your onions and slicing into 1” thick onion rings. Grab 6-8 of the largest “rings” and inside “rings” to make the outside shape for our Texas Twinkie stuffed onion rings.
Take an outside ring and grab a handful of filling and place it in the center. Shape the filling to the outside of the onion, then place the smaller inside ring into the filling to make a “donut” shape.
Next, wrap bacon around the outside and set it on a tray. Repeat these steps until you have all the stuffed onion rings you like.
Season all the onion rings with your favorite BBQ Rub (I used my Big Bad BBQ Ale) and set in the fridge for 30 minutes to set.
Preheat your smoker for indirect cooking at 275F. Add some wood chunks or chips for added smoke flavor if you like.
Add the stuffed onion rings to the smoker to cook for 45-60 minutes or until they are 165F internal.
In the last 10 minutes, drizzle my HNY FYR BBQ sauce over the top and glaze the onion rings. Once the BBQ sauce is “tacky” and the rings are done, pull off and let cool for 5 minutes.
Serve with more BBQ sauce for dipping on the side and enjoy!

Tips for the Best Stuffed Onion Rings

Give yourself time. The hardest part of this recipe is the prep. It’s kind of tedious and can take 30-45 minutes to stuff those onion rings.

Use large onions. You'll want the bigger size to get the right proportions for stuffing in the brisket.

Use thin-cut, cold bacon. Thin-cut slices of bacon are easier to wrap than the thick-cut stuff. If it warms up, the bacon gets more malleable and won't wrap well, so keep it cold as much as you can.