1. Combine pork and beef in a bowl, mix well, and season generously with the Cattleman’s Grill rub
2. Core and seed jalapeño with a paring knife
3. Combine 2 tbsp of BBQ sauce with cream cheese and mix together well
4. Fill each jalapeño with cream cheese (*Pro Tip: use a jerky gun if you have one, if not the backside of a spoon works well
5. Follow the cream cheese with roughly 1/16 of meat mixture
6. Wrap bacon around each stuffed jalapeño, forming it like an egg ensuring the entire jalapeño is covered
7. Set the Yoder at 275°F and cook until reaching an internal temperature of 155°F (takes about two hours)

*For crispier bacon, brush BBQ sauce onto the wrapped jalapeños and increase smoker temp to 400°F until internal of 165°F