Preheat. Fire up the smoker and preheat to 250 degrees F. I used cherry wood for this recipe, but any other smoking hardwood would work (hickory, oak, maple, etc.)
Make the filling. In a medium bowl, combine the cream cheese, cheddar cheese, and 1 Tablespoon of Sweet Rub.
Fill the jalapenos. Spoon some of the cream cheese filling 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 in sausage. Wrap each jalapeno with 1/6 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.
Wrap in bacon. Wrap each sausage covered jalapeno with bacon. It will likely take two pieces per armadillo egg. Secure with toothpicks, if needed.
Smoke. 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.
Baste with BBQ sauce. If you want soft, bite through bacon, brush the armadillo eggs with Everything BBQ Sauce and serve immediately. If you want crispy bacon, brush the eggs with sauce and then increase the heat to 400 degrees F and cook for a few minutes. You can also transfer the eggs to a baking sheet and place them under your oven broiler for 1-2 minutes.
Enjoy. Remove the armadillo eggs from the smoker a rest for 5 minutes before serving warm.
NOTES
Sweet Rub
Purchase it from the store HERE: Sweet Rub
Make it from scratch using this RECIPE: Best Sweet Rub Recipe
Everything BBQ Sauce
Purchase it from the store HERE: Everything BBQ Sauce
Make it from scratch using this similar RECIPE: Kansas City BBQ Sauce
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