Preheat smoker to 225°F.
Smoke sausage for 45 minutes to 1 hour. Remove from smoker.
Place saltine crackers on a platter, salt-side down. Place 1 tsp of pimento cheese spread on each cracker. Slice smoked sausage in ½ inch sections and place each slice on top of pimento spread while still warm. Top each with 1 Jalapeño slice. Serve immediately.