Bacon Explosion

When bacon just isn’t enough! Shawn made this for us and it was great!! Serves 6 – 8

2 lbs thick cut bacon, raw
1/4 lb bacon, cooked to your liking, and crumbled
2 lbs italian sausage (mild or spicy, your choice) or ground pork
Your favourite bbq sauce
Your favourite bbq spices (like Spicy Pepper Medley)
Smoker (or BBQ with foil package of dampened wood chips – cook meat on indirect heat)

Heat smoker to 225F and add smoke pucks OR heat bbq with foil package of wood chips, holes poked in package, and no heat under pork roll.
Make a tight lattice (criss cross) with the bacon strips, approx 5 strips x 5 strips.
Sprinkle bbq spices on lattice
Spread italian sausage over the lattice and out to the edges
Sprinkle cooked bacon over the italian sausage
Dribble bbq sauce over the crumbled bacon
Roll up the italian sausage (not the bacon lattice…yet) keeping it tight so no air bubbles.
Roll up the italian sausage in the bacon lattice making sure edges are down on the rack so they seal.
Put the roll in the smoker with a drip tray underneath to catch fat.
Smoke for at least 1 hour then spread bbq sauce over top of roll.
Cook another 1/2 hr.
Slice and serve!