Not exactly BBQ but it's one of my favorites for my smoker.
I brown pork chorizo in a pan on the stove, chill it, mix it 50/50 with shredded extra sharp cheddar (I like Tilamook), stuff the mix into jalapenos, smoke them over a mix of apple & cherry wood for an hour/hour and a half at about 250 degrees.
Phenomenal with a side of sour cream.
I cut the tops off the jalapenos and use a butter knife to get all of the seeds/white stuff out of the insides to make room for the mix.
I also use a jalapeno tray I got at wally world to hold them up (works best with smaller diameter peppers). I have to put a cookie sheet underneath or it makes a terrible mess inside my smoker.
Now what I need to do is figure what type of wine goes best with them... I'm thinking of a nice auslese or maybe something Italian.