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Smoked bacon wrapped jalapeño smokie bombs filled with cream cheese, secured with toothpicks in a cast iron skillet

Smoked Bacon Wrapped Jalapeño Smokie Bombs

These bacon wrapped jalapeño smokie bombs stuff fresh jalapeños with a three-cheese filling and a Lil' Smokie, wrap them in bacon, and smoke them on the Pit Boss until crisp, finished with a sticky hot honey BBQ glaze.
Servings 12 servings
Calories 310 kcal
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes

Equipment

  • Pit Boss Navigator Pellet Grill
  • Cooling Rack
  • Baking Sheet
  • Toothpicks
  • Basting Brush

Ingredients
  

Jalapeño Bombs

  • 12 fresh jalapeños halved and seeded
  • 24 Lil' Smokies
  • 12 slices regular-cut bacon, cut in half
  • sweet BBQ rub for seasoning the bacon
  • toothpicks

Three-Cheese Filling

  • 8 oz cream cheese, softened
  • 1 cup freshly shredded sharp cheddar
  • 1/2 cup freshly shredded Pepper Jack
  • 2 tbsp cooked bacon, finely crumbled
  • 2 green onions, thinly sliced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp BBQ seasoning
  • 1/2 tsp black pepper

Hot Honey BBQ Glaze

  • 2 tbsp hot honey
  • 2 tbsp maple syrup
  • 1 tbsp melted butter
  • 1 tbsp BBQ sauce
  • 1 tsp Dijon mustard

Instructions
 

  • Slice each jalapeño in half lengthwise. Remove the seeds and membranes if you prefer less heat, then pat dry.
  • Mix the cream cheese, cheddar, Pepper Jack, crumbled bacon, green onions, garlic powder, onion powder, BBQ seasoning, and black pepper until smooth.
  • Fill each jalapeño half generously with the cheese mixture. Press one Lil' Smokie into the center, wrap a half slice of bacon around the middle, and secure with a toothpick. Lightly season with sweet BBQ rub.
  • Preheat the Pit Boss Navigator to 250°F. Place the bombs on a cooling rack set directly on the grill grates. Smoke until the bacon renders and the cheese bubbles, roughly 1.5 to 2 hours, rotating the rack halfway through.
  • Whisk the hot honey, maple syrup, melted butter, BBQ sauce, and Dijon. Raise the grill to 350°F, brush the bombs with glaze, and cook until the bacon is crisp and the glaze caramelizes.
  • Let the bombs rest a couple of minutes, then serve warm with the toothpicks in.

Notes

Rotate the Rack: Turn the rack halfway through cooking for even caramelization.
Don't Overfill: Overstuffed jalapeños spill cheese onto the rack as they cook.
Don't Skip the Glaze: The hot honey BBQ glaze is the finishing move that sets these apart.
Best Pellets: Competition Blend is the go-to; hickory, apple, cherry, and pecan also work.
Crispy Bacon: Use regular-cut bacon and finish at 350°F to render the fat and set the glaze.