Bacon-wrapped sausage is filled with Cheddar-Jack cheese, green onions, jalapeños, barbecue sauce, and more bacon to make this smoked bacon bomb.
Preparation Time
40 mins
Cooking Time
2 hr 30 mins
Total Time
3 hr 10 mins
Calories
609 Calories
Recipe Instructions
Step 1
Remove bacon bomb from the smoker; let rest for 30 minutes before slicing.
Step 2
Stack and weave 1 1/2 pounds bacon slices into a 12-inch square lattice. Sprinkle with 1 tablespoon barbecue seasoning.
Step 3
Cook remaining 1/2 pound bacon in a large skillet over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain on paper towels; chop into chunks.
Step 4
Place sausage in a 1-gallon resealable plastic bag. Seal the bag most of the way; flatten and shape sausage into a large square. Cut away and discard the bag; place sausage square on bacon lattice.
Step 5
Sprinkle bacon chunks over sausage square. Sprinkle Cheddar-Jack cheese, jalapeños, green onions, and garlic on top. Drizzle with 1/2 barbecue sauce; sprinkle remaining 2 tablespoons barbecue seasoning on top.
Step 6
Roll sausage square into a log. Wrap bacon lattice over sausage log; roll tightly.
Step 7
Place roll, seam side-down, onto a wire rack. Place the rack into the smoker. Add wood chips according to manufacturer's directions. Smoke until no longer pink in the center, about 2 hours, basting roll with the remaining 1/2 barbecue sauce during the last 20 to 30 minutes of cooking. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Ingredients
4 cloves garlic, minced
2 green onions, thinly sliced
2 pounds thick-cut bacon, divided
wood chips, soaked
2 pounds bulk Italian sausage
3 tablespoons barbeque seasoning, divided, or to taste
1 cup finely shredded Cheddar and Monterey Jack cheese blend
