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Slice whole jalapenos in half lengthwise and remove the seeds and veins.
Cut a wheel of brie into individual slices that fit into half of a jalapeno.
Place a slice of brie on one side of the jalapeno, then fill the other side with blueberry jam/preserves.
Combine a brie side with a blueberry side then tightly wrap it in a slice of prosciutto.
Spray the outside of the popper with some cooking oil then season with a BBQ rub.
Place the poppers on a oiled wire rack then put them on the smoked at 300°F for 45 minutes.
Glaze them with hot honey the last 15 minutes to allow it to tack up.
Once the jalapenos have softened, remove them from the smoker then serve them warm and enjoy.