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Place the eggs on the smoker at 325°F for 30 minutes directly on the grill grates.
Place the eggs in a bowl full of ice water for 10-15 minutes. This will help stop the cooking process and cool the eggs down.
Peel the eggs by gently removing the shell.
Place the eggs back on the smoker at 165° F for 30 minutes.
Slice each egg in half then scoop out the yolks into a bowl.
Add the Bachan’s, cream cheese, pickled jalapenos, mayo, 1 tsp bbq rub then mix thoroughly and place in a piping bag.
Spread some BBQ rub on a plate, then each egg white on the BBQ rub to stick to the rim of the egg.
Pipe each egg with the filling then top with crumbled bacon, a slice of fresh jalapeño, chives and a light dusting of bbq rub.