Smoked Armadillo Eggs are the perfect fusion of heat, smoke, and comfort. These meat-wrapped, bacon-covered jalapeños are stuffed with creamy cheese, kissed by smoke, and glazed with sticky BBQ sauce. Whether you call them Dragon Eggs or Texas Twinkies when filled with brisket, these fiery little flavour bombs are a serious crowd-pleaser at any cookout.
Smoked Armadillo Eggs
I was inspired to make these one weekend while camping and wanted something easy to throw on the smoker that would bring the heat without needing an all-day cook. I’ve always called them Dragon Eggs because of the spicy kick in the center—but the internet quickly reminded me the name “Armadillo Eggs” is far more common.
When filled with brisket, they go by “Texas Twinkies.” Whatever you call them, these smoky, cheesy, bacon-wrapped bites are next-level good. What started as a camp dinner turned into a viral TikTok recipe with over 400,000 views—so here’s the full breakdown for you to try at home.
How to Make Smoked Armadillo Eggs
Preparing the Jalapeños
Cut off the stem ends and use a chopstick or skewer to scrape out the seeds and membranes. If you want a milder version, soak the cleaned jalapeños in cold water for 15 minutes.
Cheese Stuffing
Mix softened cream cheese and shredded cheddar in a bowl until smooth. Stuff each jalapeño full, packing the cheese mixture tightly inside.
Wrapping with Meat
Combine ground pork and ground beef in a bowl. Flatten a handful of the mixture in your hand, then wrap it around each stuffed jalapeño until fully enclosed. Season generously with Yonedas Red seasoning.
Wrapping with Bacon
Wrap each meat-covered pepper with a slice of bacon, overlapping slightly. Place seam-side down to start. Use toothpicks to secure if needed.
Smoking the Armadillo Eggs
Preheat your smoker to 300°F. Place the wrapped eggs on the grill and smoke for about 2 hours, or until the bacon is crispy and internal temperature hits 165°F.
BBQ Sauce Glaze
In the final 10–15 minutes, brush with your favorite BBQ sauce (mix with brown sugar for extra stickiness). Flip and glaze the other side to get that sweet, smoky finish.
Serving Suggestions
Let rest for 5 minutes before slicing and serving. Great on their own or alongside classic BBQ sides like slaw, pit beans, or cornbread.
Best Beer to Pair With Smoked Armadillo Eggs
IPA
A hoppy IPA cuts through the fat of the bacon and balances the jalapeño heat.
Amber Ale
Smooth and malty, it complements the smoky richness of the meat and cheese.
Mexican Lager
A crisp, light lager refreshes the palate and keeps the heat in check—perfect for Tex-Mex bites like these.
Smoked Armadillo Eggs
Ingredients
- 12 large Jalapeños
- 8 oz Cream Cheese
- 1 cup Cheddar Cheese Diced/Chunked
- 1 lb Ground Beef
- 1 lb Ground Pork
- 12 Slices Bacon
- 1 cup BBQ Sauce your favourite kind!
- 1/4 cup Yonedas Red Seasoning
Instructions
- Preheat smoker to 300°F
- Clean jalapeños and remove seeds
- Mix and stuff cheese into peppers
- Wrap each in ground meat, season with Yonedas Red
- Wrap in bacon and place on smoker
- Smoke for 2 hours until bacon is crisp and internal temp is 165°F
- Glaze with BBQ sauce in last 10–15 minutes
- Rest, slice, and serve
Smoked Armadillo Eggs FAQs
Can I make them less spicy?
Absolutely—remove all seeds and membranes from the jalapeños and soak them in cold water. Or swap them out for mini bell peppers if you want no heat at all.
What’s the best cheese for stuffing?
Cream cheese and cheddar are classic, but pepper jack or gouda are great too. You want something that melts well and adds flavor.
Do I need toothpicks to secure the bacon?
Not always. As long as the bacon starts seam-side down and crisps up early, it’ll hold. Use toothpicks for extra insurance, just remember to remove them before serving.
What’s the best wood for smoking these?
Hickory, apple, or cherrywood all work great. Hickory gives bold smoke, while fruit woods add subtle sweetness.
Can I make them ahead of time?
Yep! Assemble them a day in advance and refrigerate. Just bring them up to room temp before throwing them on the smoker.