Ingredients(for six individual servings; scale up for larger quantities.)
• 1 pound pork sausage
• 12 slices bacon
• 6 jalapenos (stems, core, and seeds removed)
• 4 oz cream cheese (softened)
• 4 oz cheddar cheese (shredded)
• 2 TBSP Homemade Sweet Rub
• 1 cup BBQ Sauce
Instructions
Preheat your smoker to 250° F (120° C). Pretty much any smoking hardwood will work; what do you like?
• In a mixing bowl, combine the cream cheese, cheddar cheese, and 1 Tablespoon of the sweet BBQ seasoning.
• Spoon some of the cream cheese mixture into each of the cored and seeded jalapenos. Use the back of the spoon to press the filling all of the way into the jalapeno.
• Wrap each jalapeno with 1/6th of the pork sausage (about 2½ oz each). Use your hands to ensure the sausage is covering the entire jalapeno and roll back and forth into an egg shape.
• Wrap each sausage covered jalapeno with bacon. Count on two pieces per pepper. Secure with toothpicks.
• Place the bacon wrapped peppers on the smoker over indirect heat and close the lid. Smoke until the internal temperature reads 165° F. This usually takes around 2 hours at 250° F, depending on the size of your peppers.
• If you want soft, bite through bacon, brush the peppers with BBQ sauce and serve immediately.
• If you want
crispy bacon, brush them with BBQ sauce and then increase the heat to 400
degrees and cook for a few minutes or transfer the peppers to a baking sheet and
place under your oven broiler for 1-2 minutes.
• Serve hot and
enjoy!
From Bill Carney
