In a large mixing bowl, gently combine ground chuck, smoked cheddar, jalapeños, and BBQ rub. Mix until just combined.

Divide the mixture into portions and shape into patties, about ¾-inch thick.

Preheat the smoker to 225°F using hickory wood chunks.

Place patties on grill grates and smoke for 60 to 75 minutes, or until internal temperature reaches 160°F.

While patties smoke, whisk together mayonnaise, ketchup, yellow mustard, Worcestershire sauce, sweet relish, crispy bacon bits, and Tony's Creole seasoning.

In the last few minutes, top each patty with pepper jack cheese and toast the brioche buns on the grill.

Assemble burgers with the burger sauce on the buns.