CUT the bell peppers into strips large enough to hold a slice of steak.
CUT the steak into slices and place onto the strips of bell pepper.
SEASON each piece with R-Steak Rub.
WRAP each piece tightly with bacon and then pin with a toothpick to hold it all together
SEASON the wrapped poppers with the Cherry Habanero Rub on all sides.
HEAT your smoker to 275°F
PLACE the poppers on the second shelf.
COOK for about 45 minutes allowing the smoke to infuse the poppers until steak probes at 145°F.
SEAR the poppers over direct flame to crisp up the bacon then enjoy.
PRO TIP: Prep the night before and let all flavor from the rubs take hold!