• Preheat your pellet grill or smoker to 275°F with your choice of wood or pellets.

Prep the Sausage Boats:

• Split each sausage lengthwise, but don’t cut all the way through. Then carefully open them up and form them with your hands to create a canoe shape.
• Place two slices of cream cheese in the bottom of each sausage boat, spreading it out along the length of the opening. Top with freshly grated cheddar cheese. Then add 3-4 sliced pickled jalapeños (optional).
• Season the tops of each sausage boat with your favorite all-purpose seasoning.

Smoke the Sausages and Onions:

• Place sliced onions in a small pot or cast iron pan. Add 1 tablespoon of butter and about 4 ounces of beer. Place the pot of onions on the grill or smoker to cook alongside the sausages, or cook the onions on the stovetop.
• Place the stuffed sausage boats directly on the grill grates of your smoker or pellet grill. *To make them easier to get on and off the grill, you can also place them on a wire cooling rack, and set the rack on the grates instead.
• Smoke at 275℉ until the sausages reach an internal temperature of 160°F, approximately 1 hour to 1 hour 15 minutes.
• If your onions aren't fully tender when the sausages are done, transfer them to a stovetop and continue cooking until soft and golden brown.

Prepare the Buns:

• About 10-15 minutes before the sausages are done, hollow out the hoagie rolls lengthwise to create a canoe shape.
• Place the hollowed buns on the smoker rack with the sausages for the final few minutes of cooking to warm them.

Assemble the Sausage Boat Sandwiches:

• Spread your favorite mustard on the inside of each warmed bun. Top with a generous helping of the caramelized onions.
• Nestle a sausage boat into the hollowed-out bun.
• Serve immediately and enjoy!