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Prepare your smoker at a temperature of 200 with super smoke.
Fill a medium pot half way with water. Bring to a boil. Carefully lower the eggs into the water making sure the eggs are covered by at least an inch of water. Reduce to a simmer and cook for 12 minutes.
Meanwhile prepare an ice bath.
Using a spider strainer, carefully remove the eggs from the water and submerge into the ice batch for 10 minutes.
Crack the shell and peel the egg under running water.
Place your eggs in the smoker. Smoke for 1 hour until you have achieved your desired color.
Remove the eggs from the smoker.
Slice each egg in half. Using a spoon, remove the yolks and place them into a medium bowl.
Place egg whites on a serving platter and set aside.
Break up the yolks with a fork or whisk. Add all of the ingredients into the bowl. Whisk to combine.
Place the mixture into a piping bag, pushing it down to the bottom and tie it off. Cut off the tip to squeeze out the mixture.
Pipe the deviled egg mixture into each egg white.
Lightly sprinkle with The Gospel BBQ Rub.
Top with pickled red onions.
Serve and enjoy!