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Slice each pickle in half lengthwise and use a spoon to core out the center, creating a canoe shape you can fill.
In a bowl, mix the chopped brisket, softened cream cheese, shredded cheddar, and chopped bacon until well combined.
Spoon the brisket mixture into each pickle canoe, packing it in and mounding it slightly on top.
Wrap each loaded pickle canoe with a full slice of bacon, running it end to end so the whole canoe is covered, and secure with a toothpick if needed to hold it in place.
Preheat your smoker to 350 degrees F and place the wrapped pickles directly on the grates.
Smoke until the bacon is rendered and starting to crisp and the filling is hot and bubbly, about 35 to 40 minutes.
Brush each one with your favorite BBQ sauce and return to the smoker for another 5 minutes to let the glaze set and tack up.
Pull once the bacon has a sticky, glazed finish and serve warm right off the smoker.