How to Smoke Bacon-Wrapped, Stuffed Mushrooms and Peppers

Hello Grilling Family! Here in the USA, 4th of July weekend always means people coming together for food, family, and fun.
If you find yourself headed to a cookout and looking to bring a smoked appetizer or two, here are some tasty, smoky stuffed jalapenos, portabello mushrooms, and poblano peppers. We fill each one to the top with lots of the breakfast sausage and cream cheese stuffing mixture, and brown sugar gives a candied flavor and texture to the bacon wrapping our “cowboy candy” jalapenos.
From our family to yours, we hope everyone at your cookout enjoys this "Party Edition" of the Smoker's Guide to What's For Dinner!
Ingredients:
6-8 portabello mushroom caps, 3-4” diameter
1 large poblano pepper
4 jalapeno peppers
8 slices of thin-cut bacon (one per jalapeno half)
Package breakfast sausage (we chose a spicy sausage)
2 oz packages cream cheese
1 package shredded cheese
Butt The Kitchen Sink sweet bbq rub
Brown sugar
toothpicks
Recipe:
-Let cream cheese warm toward room temperature and soften in a large bowl
-Break up and brown the breakfast sausage in a large skillet
-Preheat smoker to 250-275°F
-Mix the shredded cheese into the softened cream cheese in the large bowl
-Add the browned breakfast sausage to the cheeses and mix
-Add 2 tablespoons of Butt The Kitchen Sink rub to bowl and mix in and complete the stuffing mixture
-Use a knife and/or spoon to core and empty the mushrooms
-Use a knife to slice the peppers in half longways, then a spoon to de-seed (leave a few seeds in if you want extra heat)
-Use a spoon to fill each mushroom and pepper with the stuffing mixture
-Wrap the bacon around the stuffed jalapenos, using a toothpick to hold the bacon on
-Roll the wrapped jalapenos in brown sugar to get a coating on the bacon
-Place stuffed peppers and mushrooms onto a baker’s drying rack over a foil-wrapped cookie sheet to help keep your grill clean
-Dust all the veggies one more time with Butt The Kitchen Sink
-Place the veggies and cookie tray on the grill racks
-Cook until the veggies firm up and the bacon is cooked thoroughly - we pulled the mushrooms and poblanos off at around 1 hour, and the cowboy candies at about 1 hour and 30 minutes for the bacon to be completely cooked.
-Remove the toothpicks or make sure your family and friends are aware
-Place veggies onto serving tray and enjoy!