Halve and seed 6-8 jalapeños; set aside.
Cut Brie into strips to fit in jalapeño halves.
Fill one half of each jalapeño with Brie and the other half with wild blueberry preserves; press together.
Wrap each popper with a slice of prosciutto.
Lightly spray wrapped poppers with avocado oil and season with BBQ rub.
Smoke at 275°F on cherry wood for 20-30 minutes.
Drizzle with hot honey immediately after removing from the smoker.
Serve warm.