Divide the sausage into 12 (2 oz) roughly equal portions. Wrap each portion of sausage around a stuffed jalapeño. Season the outside of the armadillo egg with Cattleman’s Grill 8 Second Ride. Smoke until sausage reaches an internal temperature of 165°F, about 1 hour. Check the internal temperature with an instant read thermometer like the Maverick PT-75. Brush the armadillo eggs with House of Q Rock’n Red BBQ Sauce. Remove from the cooker.