2-3 tubes Chorizo
16 oz Cream Cheese
12 medium – large jalapenos
1lb. Thin Cut Bacon
2 tbsp. of favorite BBQ seasoning. MT Go-To: Meat Church Holy Voodoo to season cream cheese and The Gospel to season the bacon.
Precook chorizo in skillet. Add into 16oz of softened cream cheese (season cream cheese with your favorite BBQ rub, I use 1 tbsp Meat Church Holy Voodoo) mix up and place back into fridge to set up. Longer the better as it helps from losing the mix during the cook but shoot for a minimum of 30 minutes.
10-12 jalapenos, cut in half, deseed & devein (that’s the heat) Fill jalapenos with cream cheese mix and wrap with thin cut bacon. 1lb. should be enough (typically cut the pack in half). The bigger the jalapeno the more bacon you’ll need.
Place on smoker at 325° with hickory or any other medium smokingwood/pellet for 20-30 minutes (once the bacon looks crispy to your liking) pull, let rest for 10 minutes and then SMASH!