Remove the stems, core, and seeds from the jalapenos
In a medium bowl, combine the cream cheese, cheddar cheese, and 1 Tablespoon of seasoning.
Spoon some of the cream cheese mixture into each of the cored and seeded jalapenos. Use the back of the spoon to press the filling all of the way into the jalapeno.
Wrap each jalapeno with sausage. Use your hands to ensure the sausage is covering the entire jalapeno and roll back and forth into an egg shape.
Wrap each sausage covered jalapeno with two slices of bacon.
Use toothpicks to secure the bacon.
Place the bacon wrapped armadillo eggs on the smoker over indirect heat and close the lid. Smoke until the internal temperature reads 165 degrees F (about 2 hours).
