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Smoked Bacon Bomb
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Prep Time:
40 minutes
Cook Time:
150 minutes
Total Time:
220 minutes
Indulgent smoked bacon bomb stuffed with cheese, green onions, jalapenos, and barbecue sauce, wrapped in bacon.
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
  • 0.25 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:
  • Arrange 1 1/2 pounds of bacon slices in a crisscross pattern to form a 12-inch square lattice. Sprinkle evenly with 1 tablespoon of barbeque seasoning.
  • Cook the remaining bacon in a large skillet over medium-high heat until crispy, about 10 minutes, turning occasionally. Chop the cooled bacon slices into chunks.
  • Place the sausage in a 1-gallon resealable plastic bag and shape it into a large square. Remove the plastic bag and lay the sausage square on the bacon lattice.
  • Layer the bacon pieces over the sausage square. Top with Cheddar Jack cheese, jalapenos, green onions, and garlic. Drizzle half of the barbecue sauce and sprinkle the remaining 2 tablespoons of barbecue seasoning on top.
  • Roll the square of sausage into a log, then tightly wrap the bacon lattice around the sausage log.
  • Put the rolled meat seam side-down on wire racks and transfer to the smoker. Follow the manufacturer's instructions to add wood chips. Smoke for about 2 hours until the center is no longer pink, basting with the remaining barbeque sauce during the last 20-30 minutes. Use an instant-read thermometer to ensure the center reaches at least 165 degrees F (75 degrees C).
  • Take the bacon bomb out of the smoker and allow it to rest for 30 minutes before cutting into slices.

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