Preheat your smoker to 250 degrees Fahrenheit.  Cherry, maple or chicken wood all work great for this recipe.

Slice the top off the jalapeños and remove the seeds and membrane from the inside of the jalapeños making sure to leave them whole.

In a small bowl, stir together the cream cheese, garlic powder, smoked paprika and cheddar cheese together.

Use a small spoon to fill each of the jalapeños with the cheese mixture.  Use the back of the spoon to press the mixture into the core of the jalapeños.

Divide the sausage evenly into 6 servings.  Use your hands to wrap the sausage around the outside of the jalapeño making sure that none of the pepper is visible.

Then wrap 2 pieces of bacon around the sausage wrapped jalapeños.

Then place them in the rack in the smoker.  Smoke them for approximately 2 hours until the internal temperature reads 165 degrees Fahrenheit.

Increase the smoker temperature to 400 degrees Fahrenheit.

Baste the armadillo eggs with the barbecue sauce.  Cook for 2-3 minutes until the bacon is crispy.

Remove the armadillo eggs from the smoker.  Let them rest for 5 minutes.  Then they are ready to serve and enjoy!