Remove the Boneless, Skinless Chicken Thigh (8) from the packaging and place on a cutting board designated for poultry. If there is any excess fat on the thighs go ahead and trim it off. Season each side with a good dose of All-Purpose Seasoning (to taste).
Split the Jalapeño Pepper (4) in half lengthwise and remove the seeds and veins. Fill each half with Cream Cheese (8 ounce) and sprinkle a touch of Barbecue Rub (to taste) on top.
Place the stuffed pepper cheese side down in the center of each chicken thigh and form the meat around the pepper. Next wrap each thigh with a strip of Bacon (8 slice).
Spray a pan with cooking spray and place each thigh upright in the pan. Season the thighs with a little barbecue rub and place a tablespoon of Butter (1 stick) on each one. Place in the center of the smoker running at 300 degrees F (150 degrees C).
After 45 minutes the bacon should start to brown and the chicken will have absorbed enough smoke flavor. Cover the pan with aluminum foil and continue to cook until the internal temperature hits 165 degrees F (74 degrees C). At this point remove the pan from the smoker. Be sure to where insulated gloves because it will be hot.
Carefully take each thigh out of the chicken pan and re-season each side with barbecue rub. Place the thighs on a chicken rack and back out on the smoker for 5-10 minutes. This gives the rub time to dry.
For the finishing glaze use the Barbecue Sauce (to taste). Heat it in a small pan or in the microwave for 5 minutes stirring occasionally. Once the rub has set, dunk each thigh in the warm sauce and place it back on the rack to drain.
The rack goes back on the Egg for a final 5-10 minutes. Just long enough for it to “tack up”. If you see it getting dark remove the thighs immediately. Let the thighs rest for just a few minutes and they’re ready to serve.