Cut a "T" into each jalapeno pepper by cutting halfway through the pepper just below the stem then cutting a slit from the top of the "T" to the tip of the pepper.
Carefully pry open the pepper and deseed and devein the peppers with a thin, sharp knife then give them a good rinse under cold water to remove any remaining seeds.
Make the stuffing mixture using 2 cups of pulled brisket, 16 ounces of softened cream cheese, 2 cups of shredded smoked gouda, and 1/2 cup of Jeff's original rub. Mix well.
Stuff the peppers with the stuffing mixture.
Stretch thick slices of bacon then wrap a single piece around each pepper. Secure with a toothpick.
Setup smoker for cooking at 225 degrees with indirect heat. Use pecan wood for smoke and if your smoker uses a water pan, fill it up.
Cook peppers directly on the grate for about 3 hours or until the bacon has a good bite-through and the peppers are soft to your liking.
When the peppers are ready to eat, give them a good glazing with thinned barbecue sauce and crank up the heat to 350 degrees for 15 minutes.