Mash/mix the cream cheese in a bowl to add air and make it easier to stuff.
Half the jalapenos leaving the stem.
With a spoon scrape out the seeds and veins, then rinse with water.
Fill each jalapeno half with cream cheese, making sure to not overfill past the rim.
Starting at the bottom, wrap each stuffed jalapeno with bacon, add a toothpick to hold it together.
Lightly dust with you favorite BBQ rub.
Place ABT’s in the smoker till bacon is crisp (~250F). They can easily be done over indirect heat on a charcoal grill or in a oven. (Not recommended: you will lose that wonderful smokey flavor)
