Smoker Bacon Explosion (Cook in Smoker) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb of bacon (thick sliced is preferred)
1 lb of Italian sausage (Hot or sweet whatever you prefer)
Your BBQ Rub seasoning of choice (I like Bad Byron's Butt Rub)
Your favorite BBQ sauce
Any other toppings you want (cheese, jalapeņos, hot sauce, more bacon, etc.)
Toothpicks
Apple and Cherry Wood Smoking Chips
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Directions: |
Directions:You will need to construct your bacon weave. Typically you want to make it 5 slices x 5 slices which will leave a couple extra pieces in the bacon package so in case one tears you can perform a repair to your weave with the extra slices.
Coat your bacon weave layer with Butt Rub and press a layer of Italian sausage over the weave. Make sure you press the sausage all the way out to the edges of the weave and add more butt rub to the top of the sausage.
Add cheddar cheese and any other toppings you want to add
Carefully roll the weave into a roll and secure with toothpicks and add more butt rub to the outside. You may need an extra set of hands for this step.
Smoke with cherry and apple wood chips at 225*F for about 2 - 2.5 hours. Internal Temp should be around 165*F. Then baste the outside with your favorite BBQ sauce (I like Sweet Baby Ray's Original for this recipe)
Continue smoking for 30 more minutes until sauce is sticky but not burned.
Enjoy
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:3 hours |
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