Wash the jalapeños
Cut off the stems and remove the seeds and veins
Cut the peppers in half lengthwise so they become boats.
Combine 16 oz of cream cheese, 2 cups of shredded extra sharp cheddar and ½ cup of Jeff's original rub into a large bowl. Mix well.
Stuff the mixture into the boats just slightly heaped up over the edges.
Cut the bacon slices in half and wrap a half slice of bacon around each stuffed pepper.
Place the stuffed, bacon wrapped jalapeños onto a Bradley rack for easy transport into and out of the smoker.
Set up your smoker for cooking at about 230°F and enough wood for about 2 hours of smoke.
Smoke cook the stuffed jalapeños for 3 hours or until the peppers are wimpy and the bacon is done and has good bite thru.