Smoked: Ham, Stuffed Poblanos, & Armadillo Eggs

11/17/2021 – Bought a small Smithfield ham, ground beef, ground pork, and Rouces’ Armadillo Eggs with Butt Rub.

Set the RECTEC (RT) on 300°.


  1. Trimmed off all outside fat and split it along the muscle seam. Cleaned out the fat and junk from the seam.
  2. Shook on a liberal coating of Stubb’s Hot Pork Rub we made.
  3. Put the two pieces into the RT on the right hand end.

Rouces’ Armadillo Eggs

Chicken breast stuffed with creme cheese and some sort of sausage then wrapped in thick-sliced bacon.

  1. Shook on moderately Creole Poultry Seasoning
  2. Put them in the RT

2:00 PM – Put the above in the RT.

Stuffed Poblanos

  1. Partially browned the ground meats then added onion and garlic chopped small. Continued simmering until the onions were soft. The meat was barely done.
  2. Filled the poblanos that had been cut in half, seeded and stemmed.
  3. Put them on the RT

The Smoke

2:45 PM – Put the poblanos in the RT.

3:45 PM – Seemed like it was too hot so turned the RT down to 280°.

4:30 PM – Pulled the Aermadillo Eggs that had and internal temp of 160-170° and let them rest for about 20 minutes. Ate them for dinner and they were great.

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