Preheat smoker to 325°F using indirect heat.
Place eggs directly on grates and cook for 30 minutes with lid closed.
Remove cooked eggs and place in an ice water bath to stop cooking.
Reduce heat in the smoker - smoke setting on pellet smoker or 175°F on a conventional smoker.
Peel the eggs and rinse them clean.
Smoke eggs directly on smoker grate with wood of choice for at least 30 minutes up to an hour depending on preference of smoke flavor.
Remove from smoker and let cool to the touch.
Slice eggs in half and gently scoop out yolks into a non-reactive bowl.
Add the mayonnaise, mustard, apple cider vinegar, diced jalapenos, BBQ rub, and hot sauce to the egg yolks. Mix together until smooth and creamy.
Place filling into a sandwich bag and push into one corner of the bag. Slice off the corner to make a piping bag.
Fill the eggs evenly with the filling.
Garnish the top of the filling with a slice of pickled jalapeno.
Dust each egg with a pinch of BBQ rub.
Refrigerate for at least an hour. Serve cold.