Directions
- Set your smoker to 225°F.
- Take the cream cheese out of your refrigerator – You’ll want it to be room temperature so it’s easier to manage.
- Cut off the tops of the jalapenos and hollow them out by removing the core.
- Next, in a bowl, place cream cheese and 3 tablespoons of Pit Boss Sweet Heat Rub. Mix well. Once combined, transfer cream cheese mixture into a piping bag, this will make filling the jalapenos easier.
- Then, begin filling the hollow jalapenos with the cream cheese mixture.
- Once all your jalapenos have been filled, fully cover the outside of the jalapeno with Jimmy Dean Pork Sausage.
- Then wrap in bacon. We recommend using three slices of bacon for each Armadillo Egg: Cut one piece of bacon in half, then place each half over either end of the Armadillo Egg and use the other two pieces to wrap the remainder.
- Once each Armadillo Egg is fully wrapped in bacon, sprinkle Pit Boss Sweet Heat Rub over the outside of each Egg.
- Next, place them in the smoker (directly on the grates) and cook, at 225°F, with the flame broiler closed.
- Cook for 1 ½ to 2 hours, or until an internal temperature of 165°F.
- Once the bacon is golden brown, brush on Pit Boss Kansas City Maple & Molasses BBQ Sauce with a Basting Brush and let cook for another 10-15 mins.
- After 10-15 minutes, remove the Armadillo Eggs from your smoker and let rest for 10 minutes before cutting into each one.
