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Preheat your smoker or oven to 135°C. If using the oven, place a wire rack on a baking tray.
Wearing disposable gloves, slice each jalapeño chilli in half lengthwise and scoop out the seeds and membranes with a teaspoon.
In a medium bowl, mix 225g softened cream cheese, 240g cooked, chopped or shredded smoked brisket and 1 tsp barbecue rub until well combined.
Fill each jalapeño half generously with the cream cheese and brisket mixture.
Wrap each stuffed chilli half with a rasher of thin-cut bacon, overlapping the ends to secure. Use cocktail sticks if needed.
Sprinkle a little extra barbecue rub over the bacon-wrapped chillies.
Arrange the Twinkies on the smoker grates or on the wire rack if using the oven. Smoke at 135°C for 1½–2 hours, or bake at 190°C for 30–40 minutes, until the bacon is crisp and the chillies are just tender.
In the last 15–20 minutes of cooking, brush each Twinkie with barbecue sauce and continue until the sauce is lightly caramelised.
Remove from the heat and allow to rest for a few minutes before serving warm.