Step 1

Prepare the jalapenos: Cut the tops off the jalapenos, then carefully core them and remove the seeds. Wear gloves to avoid contact with the spicy oils.

Step 2

Make the cream cheese filling: In a bowl, mix the softened cream cheese and shredded cheddar until well combined. Add some of the spice rub to the mixture if you want an extra kick of flavor.

Step 3

Stuff the jalapenos: Fill each cored jalapeno with the cream cheese and cheddar mixture, packing it tightly to ensure they are well-stuffed.

Step 4

Wrap in sausage: Take a handful of the ground sausage and flatten it into a thin patty. Place a stuffed jalapeno in the center and gently wrap the sausage around it, covering the entire jalapeno. Repeat this process for all the jalapenos.

Step 5

Bacon wrapping: Wrap each sausage-covered jalapeno with a slice of bacon, securing it with toothpicks if necessary.

Step 6

Preheat the smoker: Preheat your smoker to 250°F (121°C) with your choice of smoking wood for flavor.

Step 7

Smoke the armadillo eggs: Place the wrapped and stuffed jalapenos on the smoker rack and smoke them for about 1 hour. The bacon should become crispy, and the sausage should cook through.

Step 8

Glaze with hot honey: After the first hour of smoking, brush each armadillo egg with the hot honey glaze, coating them generously.

Step 9

Continue smoking: Return the glazed armadillo eggs to the smoker and continue smoking for another hour. This will allow the flavors to meld, and the hot honey glaze will caramelize, adding a perfect sweet and spicy finish.

Step 10

Serve and enjoy: Carefully remove the armadillo eggs from the smoker and let them cool slightly before serving.