Preheat smoker or grill to 250°F using pecan or hickory wood for smoke.
In a stand mixer or using a fork, combine cream cheese, monterey jack cheese, and barbecue rub. Set aside.
Slice a “T” shape in each jalapeno removing all seeds and veins inside the pepper, leaving the stem intact. Wearing gloves, use a spoon to scoop out the veins and seeds. Arrange jalapenos on a baking tray.
Fill half of each jalapeno with cream cheese mixture. Make sure to fill each jalapeno fully.
Working with one jalapeno at a time, wrap each pepper with one full slice of bacon, starting at the stem. Secure bacon with toothpicks. Place the wrapped jalapenos on a wire rack over a baking sheet and season all sides with barbecue rub.
Place wrapped jalapenos on the preheated smoker and cooker for 45 minutes or until bacon is fully cooked.
Once the bacon is cooked, remove from smoker, and glaze with barbecue sauce. Place back into smoker for 15 minutes or until the barbecue is set.
