1. Heat the smoker to 225 degrees. In a medium bowl, stir together the softened cream cheese, cheddar cheese, garlic cloves and 1TB BBQ Rub using a sturdy wooden spoon or hand mixer until it becomes one cohesive mixture.
2. Wearing kitchen gloves, slice off the stems of the jalapeños and cut them in half. Remove the seeds and membrane inside the peppers.
3. Use a small spoon to spread the cream cheese mixture into each jalapeño half.
4. Wrap the cream cheese-filled jalapeño halves with a strip of uncooked bacon. Secure at both ends with toothpicks.
5. Sprinkle 1TB BBQ Rub on top of poppers
6. Put the jalapeño poppers on the grill, close the lid, and smoke until the bacon browns and the peppers soften, about an hour and a half to two hours.

If needed, heat the broiler and broil the smoked jalapeños until the bacon crisps and browns even more, about 30-60 seconds. Remove from the broiler. Allow to cool for a few minutes and serve. Enjoy!