Fire up your smoker for cooking at 225 F.
Hard-boil 12 of the eggs and remove the shells.
Combine the sausage and minced onion. Season with salt and pepper. Divide the mixture into 12 equally-sized balls and flatten.
Place an egg in the middle of each flattened sausage patty and wrap the meat around the egg. The egg should be completely covered by the sausage.
Place the flour in a shallow bowl.
Beat the remaining 2 eggs in another shallow bowl.
Place breadcrumbs into another shallow bowl.
Roll sausage-covered eggs in the flour. Shake off excess.
Roll sausage-covered eggs in the egg. Shake off excess.
Roll sausage-covered eggs in the bread crumbs. Shake off excess.
Smoke for 2 1/2 hours
Slice eggs lengthwise and serve with warmed BBQ sauce for dunking.