Jalapeno Popper Stuffed Pickles

Lay block of cream cheese on aluminum foil and score to with a sharp knife in a crosshatch pattern

Liberally cover with Queen Bee BBQ Seasoning

Place cream cheese in smoker and cook for about 25 minutes until cream cheese is softened but still holds its shape. NOTE: it'll jiggle slightly when you move it, that's how you know it's ready. Remove and rest for 10 minutes

While cream cheese is smoking prepare pickles by slicing ends off, and slicing lengthwise. In each half of the pickle scrape out the seeds inside with a spoon to form a canoe shape. Set aside

In a bowl combine: Cream Cheese, Jalapeno, Bacon, and Cheddar Cheese, mix well until combined.

Fill each pickle canoe with cream cheese mixture. Serve immediately or refrigerate covered until serving.