This Ain't Tucson: Trying 'Texas Twinkies' at Hutchins BBQ in Frisco

FRISCO, Texas — Our "This Ain't Tucson" food series has taken the Star all over the country over the last few years. 

From seafood and burritos in San Diego, to Skyline Chili in Cincinnati, to fried okra and catfish tails in Starkville, Mississippi, we've sampled a wide range of delicious food since the 2023 season.

With trips to Washington State, BYU, West Virginia, Texas Tech and Kansas State on the schedule, this year should be another memorable season for our food series — and waistline.

In between our coverage of Big 12 Media Days, we kicked off the 2026 edition of This Ain't Tucson at "Hutchins BBQ," the self-proclaimed birthplace of the "Texas Twinkie." 

Hutchins BBQ

Food: Barbecue, comfort food

The rundown: This family-owned barbecue joint has evolved into one of the most popular spots in the Dallas-Fort Worth area. The married tandem of Roy and Delores Hutchins opened Hutchins BBQ — attached to their family home in Princeton, Texas — in 1978. 

Hutchins opened two locations in McKinney, Texas, and Frisco, Texas, and Tim Hutchins — the son of Roy and Delores — took over ownership in 2006. After years of redefining recipes, Hutchins BBQ has consistently earned a spot in "Texas Monthly's Top 50 BBQ Joints" list. 

Hutchins BBQ is known for its brisket, beef ribs, house-made sausage and complimentary dessert — banana pudding, ice cream and/or peach cobbler — but the most popular item is the "Texas Twinkie," a bacon-wrapped jalapeño popper stuffed with cream cheese and brisket. Hutchins BBQ has claimed to be the inventor of the Texas Twinkie. 

Upon arrival, guests are allowed to write messages on the wall with a Sharpie while standing in line. The meat entrees are served on silver trays, sides are served in containers down the line and the free dessert can be found at the condiment station behind the beverage area. 

Hutchins BBQ has cafeteria-style seating, which is perfect for large groups, but just a piece of advice: go in between lunch and dinner rushes — or don't go while the World Cup is in town — to avoid hunting down a table. 

Our visit to Hutchins BBQ was hectic, but it was organized chaos. 

The order: Texas Twinkie, quarter pound of brisket, half a jalapeño-cheddar sausage, small side of mac and cheese and banana pudding. 

The final verdict: The sign of a decent brisket? No sauce needed. The brisket at Hutchins BBQ was juicy and easy to shred. The jalapeño-cheddar sausage won my heart while standing in line when a Hutchins BBQ employee gave me a sample. The consistency of the mac and cheese was too soupy for my liking, but it was still delicious.

As for the main attraction, the Texas Twinkie, I can see why people line up around the building for it. The combination of well-cooked bacon wrapped around a giant jalapeño with cream cheese and brisket stuffed inside is like having an all-conference quarterback, left tackle, wide receiver and running back — it's a winning combination.

When you pair it with a house-made sweet treats, like the banana pudding, you'll realize the hype is legitimate. 9.2/10