Homemade Jalapeno Poppers Hot Pockets

Score cream cheese block in a cross-hatch pattern and season liberally with your favorite BBQ rub or seasoning

Place in smoker and cook with lid closed for 30 minutes.

When cream cheese is done, increase smoker temperature to 400F

In a mixing bowl, combine smoked cream cheese, shredded cheese, bacon, and jalapeno and mix well to combine.

Lay out defrosted puff pastry sheets and cut into 6 even-sized squares

On one piece of puff pastry square, spoon out about a tablespoon of the cream cheese mixture. Spread evenly and take care not to get any on the edges. Place another puff pastry square on top, and use a fork to seal around all of the edges.

Place on baking sheet and use a sharp knife to cut 2 slits in the puff pastry to allow them to vent while cooking. Brush with egg was.

Put back in smoker at 400F and let cook for 15 - 20 minutes until the outside is golden brown.

Allow to cool for 5-10 minutes before eating.