Cut a slit lengthwise into each pickle, keeping it intact. Carefully scoop out some of the center to make room for the filling. Pat dry with paper towels.

In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and green onions until well mixed.

Fill each pickle with the cheese mixture, being careful not to overfill.

Wrap each stuffed pickle with one slice of thin-cut bacon, overlapping slightly. Secure with toothpicks if needed, then season with BBQ rub.

Preheat your smoker to 325-350°F and place the pickle bombs directly on the grates.

Smoke for approximately 30-35 minutes, or until the bacon begins to brown.

Brush the pickle bombs with BBQ sauce and continue smoking for another 10-15 minutes, until the bacon is fully cooked and browned.

Remove from the smoker and let rest for 5 minutes before serving.