Step 1

Set smoker around 250 to 275 degrees - We used Cherry Pecan wood as our smoke. Alternately you can use an oven at higher temperatures around 375

Step 2

In a bowl mix softened cream cheese, shredded pepper jack, and 1 tbsp Spellbound Hot Rub. Place in piping bag or you can use a large ziplock with a ½ inch cut on the corner.

Step 3

Cut the tops off the jalapeños and core them out. Pipe the cream cheese mixture into the cored jalapeños.

Step 4

Enclose each jalapeño with sausage/beef fully. Then wrap with bacon - it should take 2 to 3 slices of bacon per egg. We used 3 slices. Use toothpicks to hold bacon in place. Season sausage and/or bacon with Spellbound Hot Rub.

Step 5

Place on smoker for 2 hours or until the internal temp of the sausage reached Remove and increase the temperature of the smoker to 350 to 400, brush eggs with Lil Spicy BBQ Sauce and place back on the smoker/grill for a few minutes. **At this point you want the bacon to be cooked to your preferred doneness.