1-Let’s dive into making armadillo eggs, a jalapeno popper that’s wrapped in sausage and bacon for that ultimate smoky goodness. First, preheat your smoker to 250 degrees F using hardwood like cherry or hickory for that rich flavor. This step sets the stage for a low and slow cook that keeps everything juicy.

2-In a bowl, mix the 4 ounces of softened cream cheese, 4 ounces of shredded cheddar cheese, and 1 tablespoon of sweet rub seasoning to create a creamy filling. Next, fill each of the 6 cored and seeded jalapeños with this mixture, making sure to press it all the way inside for even distribution. Then, wrap each stuffed jalapeño evenly with 1 pound of pork sausage, shaping it into an egg form as you go.

3-After that, wrap the sausage-covered jalapeños with the 12 slices of bacon, using one or two slices per egg, and secure with toothpicks if needed. Smoke them over indirect heat with the lid closed until they reach an internal temperature of 165 degrees F, which takes about two hours. For the finishing touch, brush with 1 cup of BBQ sauce and either serve immediately for softer bacon or crank up the heat to 400 degrees F for 2-3 minutes to crisp it up. Let them rest for five minutes before serving warm these are perfect for a casual backyard hangout.