In a food processor, combine the brisket, chorizo, WannaRub seasoning, smoked gouda, and cream cheese. Pulse several times until well combined. Transfer to a bowl and place into refrigerator to chill while preparing jalapeños.
Place jalapeños on a sheet tray. Cut each in half lengthwise and remove the seeds and rib with a spoon or by hand, then discard. Note: we recommend using gloves when handling jalapenos, as the seeds can be very hot.
Fill each jalapeño half with the mixture until full, then place the other jalapeño half on top. Wrap each jalapeño with a slice of bacon, then skewer crosswise with toothpicks.
Place a mesh, metal pan on grill grate and transfer jalapeños to pan. Cook on grill at 400 degrees for 35 minutes. Open grill and baste jalapeños generously with BBQ sauce, close grill and continue to cook another 5 minutes. Remove from grill and serve hot.
Alternatively, if you have a smoker, set temp at 250 degrees, and smoke for 2-3 hours. Once the bacon is almost fully cooked, apply BBQ sauce and cook for another 30 minutes.