Use a corer or paring knife to core out the jalapeno's .Remember, the heat comes from seeds and membrane - the more you leave the hotter they will be and vice versa - use your own discretion as to how much heat you want.
Warm the cream cheese slightly so it is about room temperature - soft but not melting. Fill a piping bag with the cream cheese and use it to fill each jalapeno.
Slice the jalapenos into bite size medallions (about a thumb width). You should be able to get 3-4 per jalapeno depending on size.
If using thick slice bacon, using the palm of your hand, smooth out the bacon so that it becomes flatter and stretches out. You want it flat but not ripped. If not using thick slice bacon you can skip this part, just make sure to use a bacon that isn't mostly fat as it will mostly render out during cooking and not leave a lot of bacon in the end. Ie make sure there is lots of meat with the fat.
Cut your bacon into 1/2's. Take one of your cut pieces, and wrap it around the top and bottom of the jalapeno medallions. (Optional: skewer a tooth pick through the jalapeno so it pierces the bacon on either side.
Lightly sprinkle the Basic BBQ Rub on the top and bottom of each medallion
Heat your grill or smoker to about 300°.
If using a gas grill it would be recommended to cook on a pan with parchment paper and know that they will cook much faster than on a smoker. Cook the jalepenos for approximately 1 hour in your smoker. Bacon will look crispy and browned. Flip pieces at 30 min. On a gas grill, these could cook as fast as 15 minutes depending on temperature.
Let rest 3-5 minutes, serve and enjoy!
Basic BBQ Rub
In a small bowl, combine salt, brown sugar and pepper.
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