Cut peppers in half lengthwise leaving part of the stem on each piece. Scrape out/remove the seeds and white parts inside the jalapeños.
Use storebought or homemade pimento cheese to stuff peppers full and slightly heaped up. Sprinkle liberally with Jeff's original rub.
Depending on the diameter of the pepper boats, wrap full or half-slices of bacon around each pepper beginning on one end and slightly overlapping until you get to the other end. Secure with a toothpick if necessary. Give them another sprinkle with Jeff's original rub, then set them aside while you get the smoker ready.
Set up your smoker for cooking at 225°F (107°C) using indirect heat and your favorite hardwood for smoke. We recommend maple or cherry. If your smoker uses a water pan, fill it up.
When the smoker is ready, place the peppers on the smoker grate and close the lid/door.
Cook for about 3 hours or until the bacon is crisp and peppers are soft.