Step 1

Preheat your smoker to 250 degrees F. I used cherry wood for this recipe, but any other smoking hardwood would work (hickory, oak, maple, etc.)

Step 2

In a medium bowl, combine the cream cheese, cheddar cheese, and 1 Tablespoon of the sweet BBQ seasoning.

Step 3

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.

Step 4

Wrap each jalapeno with 1/6th of the pork sausage. Use your hands to ensure the sausage is covering the entire jalapeno and roll back and forth into an egg shape.

Step 5

Wrap each sausage covered jalapeno with bacon. It will likely take two pieces per armadillo egg. Secure with toothpicks, if needed.

Step 6

Place the bacon wrapped armadillo eggs on the smoker over indirect heat and close the lid. Smoke until the internal temperature reads 165 degrees F. This usually takes around 2 hours, depending on the size of your armadillo eggs.

Step 7

If you want soft, bite through bacon, brush the armadillo eggs with BBQ sauce and serve immediately. If you want crispy bacon, brush the eggs with BBQ sauce and then increase the heat to 400 degrees and cook for a few minutes or transfer the eggs to a baking sheet and place under your oven broiler for 1-2 minutes.

Step 8

Serve hot and enjoy!