Wash and dry jalapeños, cut in half, and scoop out the seeds and vein from the inside with a spoon or butter knife. Take small slices of the Brie cheese and mold into the pepper halves, then wrap one bacon piece around each pepper. Place the prepared poppers in an aluminum foil pan and set aside.
Prepare the smoker using a fruit wood (apple, cherry, etc). Once the smoker's temperature reaches 225F/107C degrees, place the popper's foil pan on the grill rack. Smoke for 2 hours.
Arrange apple slices on a serving platter and place one smoked jalapeño popper on top of each slice. Serve immediately and enjoy!
To bake in the oven: place the poppers on a baking sheet and bake in a preheated 400F/204C degrees for 20-30 minutes.