Procedure

Start soaking some hickory chunks in water and get a good fire going stabilized at 325 degrees.

Next, put on some rubber food service gloves. Don’t rub your eyes and be sure to take off your gloves before doing anything else (like using the restroom) after you are done.

Get a large bowl and fill it with water. Put all the Jalapenos in the water. Cut the stem off and slice lengthwise in half. Clean out the seeds and veins and put this stuff back in the bowl of water. The bowl of water will help keep the fumes down so they won’t irritate your eyes, nose & throat.

As you are cleaning the Jalapeños, let the cream cheese soften at room temperature.

After you have cleaned all Jalapeños, start filling them with cream cheese.

Next, slather some minced garlic on the cheese and then sprinkle some Dizzy Pig’s Jamaican Firewalk rub on it.

Put a Smoky Link on and wrap ½ a slice of bacon around it and secure it with a toothpick.

Take a pizza screen or grill topper and spray with PAM. Place the ABT’s on it and smoke them direct on a raised grid at 325 degrees with Hickory chunks for about 45 minutes. You will want to monitor the cook to look for hot spots