Bacon-Wrapped Stuffed Smoked Jalapeños

Pro tip - use a melon baller to seed your jalapeños. In a large bowl mix cream cheese, pork, peppers, and rub. Fill each jalapeño cavity with the cheese mixture. Chill these in the fridge for 1/2 hour prior to wrapping to firm up. Carefully wrap each with a single piece of bacon. Starting at the stem gently wrap each piece of bacon around the filled jalapeño. You do not want to wrap these tightly. And give just a little gentle squeeze at the end to make sure the bacon is kind of sticking to the jalapeño. More bacon more better (don’t be skimpy on the bacon. Seriously) You want to make sure all of the cream cheese mixture is completely covered. That way you don’t lose the cheese mixture on the grill as it heats & bubbles & make sure the end piece of the strip of bacon is on the bottom so it rests on there while it’s cooking. Preheat Traeger to 225°F. Place jalapeños on the grill cut side up and smoke for 1 1/2 hours - 2 hours. When they are just about done, increase heat to 350°F and grill to crisp the bacon for about 5-10 minutes. Enjoy!