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Yep. Cook sausage & add seasoning (I used Jeff's rub) when almost done. Drain and cool sausage. Mix crumbled sausage with the cream cheese and stuff the peppers. Poke a hole in the bottom of the pepper with a toothpick and smoke for about 1.5 - 2 hrs on about 200° - 225°.
Poblanos are a mild heat pepper, but their flavor more than makes up for it ... we sometimes add a little habanero powder to the fillings to turn the heat up a notch.