Cut each jalapeño in half lengthwise and remove the stems completely. Scrape out all the seeds and white veins using a spoon or your fingers.

Combine the softened cream cheese, sweet BBQ rub, and brown sugar in a bowl. Mix until the ingredients are fully incorporated and the mixture is smooth with no lumps.

Fill each jalapeño half with a generous layer of the cream cheese mixture, spreading it evenly from end to end. Add a small portion of breakfast sausage on top of the cream cheese, pressing it down gently so it adheres.

Wrap each stuffed jalapeño half tightly with a slice of bacon, making sure the bacon covers the filling and overlaps slightly. Place the wrapped poppers seam side down.

Lightly season the outside of each bacon-wrapped popper with additional sweet BBQ rub for extra flavor on the exterior.

Preheat your smoker to 275°F using your preferred wood. Place the poppers on the grate with the bacon seam facing down.

Smoke for 1½ to 2 hours, checking around the 90-minute mark. You're looking for bacon that's crispy and rendered, sausage that's cooked through to 160°F internal temperature, and jalapeños that are tender.

If the bacon isn't crispy enough after 2 hours, you can crank the smoker to 350°F for the last 15 to 20 minutes, or move them over direct heat on a grill to finish crisping up.

Let them rest for 5 minutes before serving.