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Jalapeño poppers stuffed with creamy cheddar filling, wrapped in seasoned sausage and smoky bacon, then kissed with BBQ sauce for a savory, spicy, and slightly sweet bite.
Preheat a smoker to 250°F using your preferred hardwood (cherry, hickory, oak, or maple).
Make the filling: In a medium bowl, combine softened cream cheese, shredded sharp cheddar, and Sweet Rub.
Fill the jalapeños: Spoon the filling into each cored and seeded jalapeño, pressing it all the way inside.
Wrap in sausage: Encase each filled jalapeño with about 1/6 of the pork sausage, covering completely and rolling into an egg shape.
Wrap in bacon: Wrap each sausage-covered jalapeño with bacon (usually 2 slices per egg). Secure with toothpicks if needed.
Smoke over indirect heat with the lid closed until the internal temperature reaches 165°F, about 2 hours depending on size.
Sauce: For soft, bite-through bacon, brush with Everything BBQ Sauce and serve. For crisper bacon, brush with sauce and increase heat to 400°F for a few minutes, or broil 1–2 minutes to set the glaze and crisp.
Rest for 5 minutes before serving warm.
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