Ingredients

• Large Fresh Jalapeños10 pcs
• Cream Cheese (softened)8 oz
• Sharp Cheddar (shredded)1 cup
• Granulated Garlic & Onion Salt1 tsp
• Thick-Cut Bacon (halved)10 pcs
• Sweet BBQ Rub dust2 tbsp

Instructions

1. 1

   Wear gloves! Slice the jalapeños in half lengthwise and scrape out the white membrane and seeds with a spoon (remove more seeds to lower the heat level).

2. 2

   In a bowl, mix together the cream cheese, cheddar cheese, garlic, and onion salt.

3. 3

   Spoon the cheese mixture generous into the hollowed jalapeño boats.

4. 4

   Wrap each half with a strip of bacon, starting from one end to the other, securing the bacon underneath itself or with a toothpick.

5. 5

   Dust the bacon tops with sweet BBQ rub for a caramelized finish.

6. 6

   Place poppers on wire racks and smoke indirectly at 275°F (135°C) with applewood chunks for about 45 minutes until the bacon is crispy and jalapeños are tender.