15 large jalapenos
1 LB cream cheese (room temperature)
1 LB ground sausage
30 strips bacon (thin, inexpensive is best)
Temperature: 225°
Brown off the ground sausage, drain the excess fat, then combine with the cream cheese. Allow to cool then move to a large pastry piping bag (or a gallon ziplock bag).
Wash and dry the jalapenos, remove the stem, then cut in half lengthwise. Using a melon-baller or small spoon remove the seeds, membranes and stem end plug.
Snip the end off of the pastry bag (or corner of the gallon ziplock) and fill each jalapeno half generously with the sausage filling. Wrap a slice of bacon around each filled jalapeno half, stretching as needed to completely encase it and the filling, securing the loose end with a toothpick. Arrange on a cooling rack to avoid touching.
Cook in a smoker using low heat until done (pecan and apple-wood give a nice, rich smoke without being overpowering).