Rinse and dry jalapenos. Slice the top ⅓ of the pepper lengthwise and scoop seeds and capsicum from inside pepper and discard. Make sure to NOT cut off the stem of pepper.
Mix together ingredients for cheese mixture until fully incorporated.
Stuff peppers ¾ full with cream cheese mixture. Do not overfill.
Wrap each filled jalapeño with 1 full slice of bacon starting at the stem and ending at the tip of the jalapeno.
Preheat smoker to 225°F and place jalapeños directly on the grill rack. Smoke for 1 hour.
Increase temperature to 325°F and continue cooking until the bacon is fully cooked. Remove from grill and serve immediately.
After you finish eating these perfect jalapenos, don't forget to give a star rating and comment below!
Notes
Don't scrape all the capsaicin out of the pepper if you want them spicy.
Add 8oz of cooked jimmy dean sausage to cream cheese filling for a more 'meatier' jalapeño poppers.
Do not fill peppers to the top with the cream cheese filling, they will overflow when cooking.
Use thin bacon instead of thick, it will wrap better and cook all the way through.