Smoked Armadillo Eggs are a Texas BBQ classic: jalapeños stuffed with cheese, wrapped in sausage, and covered in
crispy bacon. They’re smoky, spicy, and irresistible!
Table of Contents
In this recipe, we're going to discuss:
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How do you make smoked armadillo eggs?
First, cut and remove the seeds from jalapeños. Fill them with a blend of cream cheese, cheddar cheese, and BBQ seasoning. Then, wrap each stuffed jalapeño in sausage and shape it into an egg. If you want extra flavor, wrap them in bacon. Smoke them at 250°F (121°C) for 2 hours until the sausage and bacon are fully cooked. Brush on your favorite BBQ sauce 10 minutes before the armadillo eggs are done smoking. Enjoy with your favorite dipping sauce!
How long do you smoke armadillo eggs?
Armadillo eggs need to be smoked for about 2 hours at 250°F (121°C) until the sausage is fully cooked and the bacon (if used) is semi-crispy.
Smoked Armadillo Eggs seasoning recipe
Even though I think my BBQ rub is one of the best on the market (as do many other grillers), here's a simple homemade seasoning recipe:
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Smoked Paprika
- ½ tsp Black Pepper
- ½ tsp Salt
Smoked Armadillo Eggs Recipe
Ingredients
Smoked Armadillo Eggs
- 6 Jalapeño Peppers
- 8 ounces Cream Cheese
- 1/2 cup Cheddar Cheese, shredded
- 1 pound Breakfast Sausage
- 6 Slices of Bacon, thin or regular cut
- 1/2 cup BBQ Sauce
- 1 tablespoon Rump Shaker All-Purpose BBQ Rub, optional recipe in notes
Steps
Preheat the smoker
Preheat smoker to 250°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside. If using a Traeger with the Super Smoke setting, turn it on as well.
Prepare the jalapeños
Cut off the stems and remove the seeds. If you prefer a milder bite, place the jalapeños on the smoker for 15 minutes before stuffing them.
Make the filling
In a medium sized bowl, mix together the cream cheese, cheddar cheese, and BBQ rub.
Fill & wrap the jalapeños
Fill each pepper with the cheese mixture. Flatten a portion of the sausage and wrap it around each jalapeño, completely covering it. Then, wrap a bacon slice around the sausage layer.
Smoke the armadillo eggs
Smoke the armadillo eggs at 250°F for 2 hours, turning occasionally. If you don't have a smoker, you can place them on a grill over indirect heat.
Glaze and finish smoking
Brush the smoked armadillo eggs with BBQ sauce and cook for another 10 minutes to set the sauce. We're looking for a internal temp of 165°F. The bacon won't be crispy, but it also shouldn't be too soft.
Rest before serving
Remove the smoked armadillo eggs from the smoker and let them rest for 5 minutes before digging in. Enjoy!
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