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Smoked Bacon-Wrapped Sausage Bomb

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PREP TIME
40 min
COOKING TIME
150 min
TOTAL TIME
220 min
SERVINGS
8 servings
Dinner
Smoked Bacon-Wrapped Sausage Bomb
Ingredients
  • 2 pounds thick-cut bacon, divided
  • 3 tablespoons barbeque seasoning, divided, or to taste
  • 2 pounds bulk Italian sausage
  • 1 cup finely shredded Cheddar and Monterey Jack cheese blend
  • 1/4 cup diced fresh jalapeno pepper
  • 2 green onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 (12 ounce) bottle barbeque sauce, divided
  • wood chips, soaked
Instructions
1
Arrange bacon slices in a 12-inch square pattern, layering them to create a lattice structure.
2
Season the bacon lattice with 1 tablespoon of barbecue seasoning, evenly coating all surfaces.
3
Cook the remaining 1/2 pound of bacon in a large skillet over medium-high heat, stirring occasionally until crispy and golden brown.
4
Set aside the cooked bacon and chop it into smaller pieces for later use.
5
Place sausage in a large, resealable plastic bag and seal it partially, allowing you to shape the sausage into a square.
6
Remove the bag and flatten it slightly, then shape the sausage into a large square.
7
Discard the bag and place the shaped sausage square on top of the bacon lattice, spreading it evenly.
8
Sprinkle chopped bacon over the sausage square, followed by a layer of Cheddar-Jack cheese, jalapeños, green onions, and garlic.
9
Drizzle 1/2 tablespoon of barbecue sauce over the top layer, and sprinkle with an additional 2 tablespoons of barbecue seasoning.
10
Roll the sausage square into a compact log shape, and then wrap it tightly with the bacon lattice.
11
Place the wrapped sausage log seam-side down on a wire rack, and position it in the smoker according to manufacturer's instructions.
12
Add wood chips to the smoker as directed, and smoke the roll until it reaches an internal temperature of 165 degrees F (75 degrees C).
13
Baste the roll with the remaining 1/2 tablespoon of barbecue sauce during the last 20 to 30 minutes of cooking.
14
Once cooked, remove the bacon bomb from the smoker and let it rest for 30 minutes before slicing.