Step 1 – Wash, cap and core your jalapenos. Using a tool such as the “Pepper Whipper” really speeds up this process. If you’ve never seen a Pepper Whipper, it is the clear plastic tool on the cutting board. They are very inexpensive, simple and easy to use and if you do very many A.B.T.s then you need one.

Step 2 – Place cream cheese in a bowl, either put in the microwave for a couple of seconds to soften or allow to sit out for 20 to 30 minutes on the counter to aid in easier mixing. Add ¼ cup of the mixed cheese, 1.5 TBS of AP Rub and 3 TBS of Smokin Sauce to cream cheese and mix well in a stand mixer on the low setting.

Step 3 – Place cheese mixture into a plastic zip-top bag. Remove one corner of bag and pipe cheese mixture into jalapenos. Make sure you get the cheese all the way to the bottom of each jalapeño.

Step 4 – Lay bacon out on cutting board, making a bacon weave. Coat completed weave with AP Rub.

Step 5 – Remove casings from brats, mix meat together and then spread into one even layer on the bacon weave. Dust sausage with AP Rub and then drizzle with Smokin’ Sauce.

Step 6 – Cut the tip off of one jalapeno. Place it in the middle of weave/sausage canvas and then place a jalapeno on either side of it. This will create one long jalapeño.

Step 7 – Roll weave and sausage around the jalapenos forming a roll. Dust with more AP Rub.

Step 8 – Smoke on a 250-degree Silverbac until internal temp reaches at least 145 degrees or until you achieve the firmness and color you are looking for. Aim for more direct heat or cooking on the side of the pit with the most heat to ensure the bacon gets fully cooked. Brush with Smokin’ Sauce the last 15 minutes of cook time and add a second coat just as you are removing from the pit.

Step 9 – Let cool for at least 25 minutes before slicing to allow the cream cheese to solidify again. Then enjoy.