One of the best things about smoking meats that take hours and hours is making something BBQ enthusiasts call ABT's as an appetizer. Everyone has their own version but they are basically a cheese stuffed jalapeno wrapped with bacon and smoked. They are spicy hot but not like you would think. I don't care for the heat of jalapenos but I think these are great.
Half the jalapenos and then scrape the inside of them with a teaspoon to get out all of the seeds and veins to make a little jalapeno canoe. Then put a "fat match stick sized" piece of andouille sausage in each "canoe". Then stuff each with a 50/50 mixture of cream cheese & shredded cheese, such as colby/jack. The cheese will expand so I try not to overstuff them. Wrap each with a slice of bacon then sprinkle it with BBQ rub and turbinado sugar. Smoking them at 225f will take somewhere between 60-90 minutes, until the bacon is as crisp as you want.
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