A delicious breakfast dish featuring ground sausage, bacon, and a filling of scrambled eggs, hash browns, and bell peppers, all wrapped up in a bacon weave and smoked to perfection.
Preheat your grill or smoker to medium heat (around 275-300 degrees Fahrenheit) using indirect heat.
While the grill heats up, lay out a sheet of parchment paper and lay 8-10 strips of bacon vertically on it, slightly overlapping them.
Using a rolling pin, roll out the sausage into a thin, even layer on a separate piece of parchment paper.
Once the sausage is rolled out, sprinkle it with a nice coat of Honey Hog BBQ Rub.
In a separate bowl, whisk together 4 eggs and mix in diced bell peppers, shredded hash browns, and shredded cheddar cheese.
Spread the egg mixture evenly over the sausage, leaving a small border around the edges.
Using the parchment paper to help you, carefully roll up the sausage into a tight log, making sure the egg mixture is fully enclosed.
Place the sausage log horizontally on top of the bacon strips, with the ends of the bacon overlapping the sides of the sausage roll.
Use the edges of the bacon weave to wrap the sausage roll completely, making sure to tuck in the ends.
Place the fatty on the side of the grill or smoker that is not directly over the flames, and close the lid.
Smoke the fatty until the internal temperature reaches around 160-165 degrees Fahrenheit, about 2-3 hours.
Once the fatty is done smoking, let it rest for a few minutes before slicing it into thick, horizontal pieces.
Serve the smoked breakfast fatty with your favorite BBQ sauce and enjoy!
Notes
For an extra smoky flavor, try using fruit wood or apple wood chips when smoking the fatty.
Don't be afraid to mix up the filling with different ingredients, such as crumbled sausage, chopped ham, or sautéed mushrooms and onions.
Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months. Reheat in a cast iron skillet or in the oven for best reults.