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Add softened cream cheese and 1 tablespoon of bbq rub into a medium mixing bowl. Then stir to combine.
Slice the tops of each jalapeño, then cut them lengthwise so you have two halves. Remove the seeds.
Smear the cream cheese mixture into each jalapeño half. Add 1 little smokie on top of the cream cheese.
Wrap each jalapeño with a half piece of bacon and secure with a toothpick. Season again with the remaining tablespoon of bbq rub.
Smoke the atomic buffalo turds at 250°F for 1.5 hours then increase the temperature to 350°F until the bacon is crispy and jalapeños are soft. (About 30 more minutes)
Remove from the smoker and serve right away.