Step 1

Preheat your smoker to 275°F (135°C) using Smoke X2 and Billows.

Step 2

Cut the tops off of the peppers and core them out with a small, thin knife or the back end of a spoon.

Step 3

Mix the cream cheese together with the 2 Tbsp of sweet/hot rub until well blended.

Step 4

Stuff the peppers with the cheese filling using a spoon or a piping bag.

Step 5

Cover each pepper with about 2.6 oz breakfast sausage. Be sure to cover the open cream cheese end.

Step 6

Slice about 1.5″ off the end of the stack of bacon slices.

Step 7

Wrap each pepper in two slices of bacon, using the cut-off squares of bacon like a patch to cover the large end of the pepper.

Step 8

Dust the wrapped peppers with BBQ rub.

Step 9

Place the peppers in the smoker, insert a probe into one of them, and set the high-temp alarm on that channel of your thermometer for 165°F (74°C). Add a hunk of hardwood to the fire to increase the smoky flavor.

Step 10

Smoke the armadillo eggs until the high-temp alarm sounds, about 60 minutes.

Step 11

Verify the temperature with your Thermapen ONE.

Step 12

Remove the “eggs” to a platter to cool before eating.

Step 13

Serve!