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Preheat your grill or smoker to 225°F.
Slice a ½ inch off the tops and bottoms of your jalapeño peppers. Then cut lengthwise to split in half and remove seeds with a spoon.
In a small bowl, combine softened cream cheese, shredded cheese, chili, and 1-2 tbsp of BBQ seasoning until mixed well. This will be your popper filling.
Fill each jalapeño half with a spoonful of filling and place a little smokie sausage in the center of it.
Cut each piece of crescent roll dough in half lengthwise (you should have 16 pieces total). Then wrap each filled jalapeño with a half of crescent roll dough, leaving both ends open. Brush the tops of each wrapped popper with melted butter.
Smoke the poppers directly on the grill grates at 225°F for 30 minutes. Then, increase your grill's temperature to 350°F and cook for another 20-30 minutes, or until the dough is golden brown and cooked all the way through.