Set smoker around 250f to 275f degrees - We used Cherry Pecan wood as our smoke. Alternately you can use an oven at higher temperatures around 375f
In a bowl mix softened cream cheese, shredded pepper jack, and 1 tbsp Lane’s BBQ Signature. Place in piping bag or you can use a large ziplock with a ½ inch cut on the corner.
Cut the tops off the jalapeños and core them out. Pipe the cream cheese mixture into the cored jalapeños.
Enclose each jalapeño with sausage/beef fully. Then wrap with bacon. Use toothpicks to hold bacon in place. Season sausage and/or bacon with Lane’s BBQ Signature.
Place on smoker for 2 hours or until the internal temp of the sausage reached 165. Remove and increase the temperature of the smoker to 350 to 400, brush eggs with Lil Spicy BBQ Sauce and place back on the smoker/grill for a few minutes.
**At this point you want the bacon to be cooked to your preferred doneness.