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jcfoshee1975
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Prepare your smoker at a temp of 250 degrees. I like oak, mesquite, hickory or pecan for this cook.
Slice the top off of the jalapeños and core them. Keep the pepper intact as we will stuff it next.
Allow the cream cheese to soften. Mix cream cheese and Meat Church The Gospel to taste. Fill the jalapeños completely with the filling.
Wrap each pepper in the breakfast sausage like an egg. Just enough to cover the pepper completely.
Wrap each 'egg' with 2 pieces of bacon. Completely cover the entire egg with bacon. Top with more Meat Church Honey Hog.
Place the Armadillo Eggs in the smoker. Cook until the internal temp reaches 165 degrees.
This will take about 90 minutes at 275. The bacon should be crispy and golden brown.
Glaze with your favorite BBQ sauce the last 10 minutes of the cook.
Remove the Armadillo Eggs from the smoke and cool for at least 10 minutes.