Slice the jalapenos in half, lengthwise.
Using a spoon or a melon baller, remove the seeds and membranes.
Mix the cream cheese, grated cheeses, and 1 t dry rub.
Fill the hollowed out portion of the peppers with the cheese mixture.
Place a little smokie on top of the cheese.
Wrap the bacon around the jalapeno.
Sprinkle dry rub on all sides of the ABTs.
Place the ABTs into a foil pan (on a rack, or not... see notes below)
Smoke the ABTs in a smoker with the wood of your choice (I used Maple), set at 250F, for 2 hours, or until the bacon is browned.
Notes:
No one was crazy about the texture of the bacon on these.
Even though the bacon was browned, it was chewy and not crispy; similar to the way chicken skin turns out when done in the smoker.
In the future I would probably only smoke them for an hour, then finish in the oven.
Or maybe even skip the smoking altogether, and just bake them in the oven until crispy.
Also, I would skip the rack which was a pain in the ass to clean.
The Johnson Family Cookbook