1. Preheat your smoker to 300°F (or heat grill to medium-high with dual zone heating for indirect cooking).*
2. Cut a slit in each chicken leg down the bone and butterfly it open.
3. Season the chicken inside and out. (Tony used JDQ Sweet Rub.)
4. Add a piece of cream cheese and some of the chopped jalapeño pieces.
5. Close the drumstick meat back around the bone and wrap with the bacon pieces.
6. Secure with a toothpick if needed, and add more BBQ seasoning on the bacon.
7. Place the stuffed drumsticks in smoker/grill with butterflied side facing up to help prevent melted cheese from draining out.
8. Cook for about 45 minutes and then glaze the drumsticks completely with your choice of BBQ sauce. (Tony used a sweet sauce to counter some of the heat from the jalapeño filling.)
9. Cook for an additional 20 minutes or until the internal temperature reaches at least 165°F.
10. Pull from smoker and let rest for about 10 minutes before serving.

*Tony used a sweet blend of wood pellets/wood like a fruit wood for optimal smoke flavor that compliments the taste of the spicy-sweet stuffed drumsticks.