Jalepeno popper cream cheese salmon pinwheels

1 large skinless salmon filet

1 package cream cheese

6 slices of crispy bacon

4 green onion diced

1/2 cup finely shredded cheddar

2 diced jalepeno

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

Favorite BBQ rub and sauce

Butchers twine

Directions:

1. Start by heating your smoker to 250°.
2. Mix cream cheese, onion, bacon, cheddar, jalepeno, garlic and onion powder together.
3. Rub filet with bbq rub.
4. Apply cream cheese mixture evenly to entire filet.
5. Roll tightly up and pave butchers twine across to hold each pinwheel.
6. Cut between the twine and rub with bbq seasoning on each end.
7. Place in smoker on cedar plank or aluminum foil and cook until internal temp is 140°.
8. BBQ glaze last 10 to 15 minutes of cooking.