Armadillo Eggs

Instructions

1. Preheat your smoker to 250°F.
2. Slice the tops off the jalapeños and remove the seeds and membranes.
3. In a bowl, combine the softened cream cheese, mozzarella, and cheddar until smooth.
4. Fill each jalapeño with the cheese mixture using a spoon or piping bag.
5. Divide the sausage into 8 equal portions. Wrap each stuffed jalapeño completely with sausage, shaping it into an egg.
6. Season the outside generously with Ninjacue All Night Seasoning.
7. Wrap each armadillo egg with 2 slices of thin-cut bacon, securing the ends underneath if needed.
8. Smoke at 250°F for 60–90 minutes, or until the sausage reaches an internal temperature of 160°F.
9. Brush each armadillo egg with barbecue sauce.
10. Increase the smoker temperature to 300°F and cook for another 15 minutes, allowing the sauce to caramelize and the bacon to crisp.
11. Let cool for 5–10 minutes before serving.