Preheat your smoker or oven to 225 degrees. (Use a lighter flavored wood; we used pecan in ours.)
Place the eggs in a saucepan large enough for them all to fit in a single layer and fill with cold water until they are all just covered.
Place the saucepan on the stove over high heat. Once the water boils, turn off the heat (leave the pan on the burner), cover with a lid, and let the eggs sit for five minutes. Meanwhile, prepare a large bowl by filling it with ice and cold water. Carefully remove the eggs from the pan with a slotted spoon and submerge them in the cold water for another five minutes before peeling them. Set them aside.
Divide the pound of sausage into six even balls.
To assemble, flatten one of the balls of sausage into a disc in your palm. Carefully place the egg in the center and then wrap the sausage evenly around the egg, making sure it is completely covered. Sprinkle a healthy amount of barbecue rub onto the sausage-wrapped egg, and then finish off by wrapping two slices of bacon around it. Set the finished Scotch egg aside and repeat to complete all six eggs.
Place the eggs in the refrigerator until the smoker/oven is ready. When ready, place the eggs onto the grates of your smoker or on a aluminum-foil-lined baking sheet in your oven. Let the eggs cook for about one hour, turning them at least once during the cook time to let them evenly crisp. (They're done when the sausage reaches 160 degrees.)
During the last 10 minutes, glaze the eggs with the barbecue sauce.
Serve with additional barbecue sauce or along with breakfast fixin's.