Jalapeños stuffed, wrapped in bacon, and smoked low and slow before a quick sear to crisp the bacon.
Halve and seed the jalapeños, then fill each with cream cheese and a piece of beer brat sausage.
Wrap each stuffed pepper in 1 to 1½ slices of bacon, depending on how big the jalapeño is. Season with your rub of choice.
Smoke at 250°F for about 1.5–2 hours.
Raise the grill heat to crisp up the bacon, coat with BBQ sauce, and serve.