Smoked Breakfast Fatty Recipe

Wow everyone at your next family breakfast or brunch with this smoked breakfast sausage BBQ fatty recipe. Wrap up all you favorite breakfast foods into one bacon weave bundle of deliciousness that everyone will love.

Course Breakfast

Cuisine American

Keyword smoked BBQ breakfast fatty recipe

Prep Time 30

Cook Time 2

Servings Servings

Calories 534kcal

Author Bon Appeteach

Ingredients

1 lb Pork Breakfast Sausage
12 slices Bacon Thin Cut
4 Eggs Scrambled
1/2 cup Shredded Cheddar Cheese
1 cup Hasbrowns or Tater Tots
2 tbsp. BBQ Dry Rub
1/4 cup Maple Syrup

Optional (for sweet version only)

5-6 Cinnamon Rolls with icing cooked

Instructions

Prep & Aassembly:

Place a large piece of parchment paper down on your counter or a cutting board. Start by making a bacon weave using 12 slices of bacon (6 slices vertically, 6 horizontally) to make a square. See the article above for the detailed steps on making a perfect bacon weave. Add a sprinkle of BBQ dry rub to your back weave.
In a large plastic bag, place your 1 lb. of sausage. Seal the bag and remove the air, use a rolling pin to completely roll the sausage into the bag to create an even square shape that matches your bacon weave.
Using a knife or kitchen scissors, cut the sides of your bag to open the top part to have access to the sausage. Place the open side down over the bacon weave and carefully remove the other end of the plastic bag and discard. Pat the sausage onto the bacon as needed.
To the sausage, add a layer of your scrambled eggs, the cheese, and the hashbrowns or tatertots. Leave a 1-2 inch gap around the edges.
Using the parchment paper, start to roll the fatty up as tightly as possible horizontally. Use the parchment paper to help you do this. Once you get to the end, tuck the bacon weave edges under the bottom of the BBQ fatty and also tuck in and pinch the sides closed.
Season the top with the remaining BBQ dry rub and place on a cooling rack to help with moving it on and off the grill easier.

Smoking:

Preheat your smoker to 250 F. and set it for indirect heat.
Place you BBQ fatty onto the smoker directly (with cooling rack) and a foil pan underneath to catch the rendered bacon fat (it's important to avoid grease flare up's).
Let the fatty cook for about 60-75 minutes. The color should begin to darken on the bacon and fat should render. Turn the heat up to around 375-400 F. and let the bacon continue to cook for another 20-30 minutes.
The internal temperature should reach a final temp of 165 F. before you remove it.
Remove and brush on some maple syrup and let rest 10 minutes before slicing into 1.5 inch rounds.
Place on a plate or cutting board and serve with all your favorite breakfast foods as desired.

Notes

Want to make this sweet? Skip the eggs, cheese, and hashbrowns and add the cinnamon rolls to the end and roll up per the other directions.

Nutrition