Cut the jalapenos in half longways. Remove the seeds and membrane. Set them aside.
Combine the chopped cooked bacon, minced fresh garlic, sliced scallions, softened cream cheese, and shredded cheese in a medium mixing bowl. Mix well seasoning with salt and pepper.
Fill each of the jalapeno halves with the cream cheese mixture.
Melt the butter and mix with panko bread crumbs. Put them in a shallow small bowl so you can gently press and roll each jalapeno halve into the bread crumb topping.
Place jalapeno poppers on a cooking sheet that can go into the smoker.
Place them in a preheated smoker at 300° - 325°F. Place them on the top rack to ensure you get a nice golden brown color to the bread crumb topping. You will cook these for about 30 to 40 minutes. You are looking for the peppers to soften, the cheese to melt and the bread crumbs to get crispy and golden brown.
Once the smoked jalapeno poppers are done, remove them from the grill and serve with ranch dressing or your favorite dipping sauce.
Nutrition: These only have 6 NET carbs WITH the panko. Subbing in pork rinds brings that down to 2 NET carbs.