Bacon-Wrapped Armadillo Eggs are a staple in the Texas BBQ scene. Stuff the jalapeños with cheese and wrap them in pork sausage and bacon and then either smoke them low and slow on a smoker or bake them in the oven. Every recipe does it a bit differently. The jalapeño filling may have a special blend of cheeses instead of cream cheese. The sausage may be seasoned with a secret blend of spices. And they may or may not be brushed with BBQ sauce during the smoking process. Either way, they are all going to be delicious!

If you choose to smoke your Bacon-Wrapped Armadillo Eggs, you will need to get your smoker hovering around 250°F and it will take a few hours to cook. This will allow the smoke to really penetrate that layer of sausage and soften the jalapeños.

Things to note about cooking Armadillo Eggs:

The jalapeños will retain a little crunch. Not like a raw jalapeños, but like an al dente noodle. Soft, with a little texture. If you want completely soft jalapeños, roast them for 4-5 minutes at 450°F before seeding and stuffing.

The bacon will be soft cooked bacon. Not soggy bacon, but not crispy either. The fat will be almost completely rendered because of the long cook time and you’ll just be able to bite right through the bacon. If you want crispy bacon, crank up the heat in your smoker to 400°F for the last few minutes of cooking or place them under the broiler in your oven for 2-3 minutes.

If you don’t have a smoker, these can be done in the oven. Place the armadillo eggs on an elevated rack above a baking sheet (I use a flat cooling rack). Follow the same time and temperature guidelines written in the recipe.

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