Smoked Bacon Bomb

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pork
3:20 - Prep 0:20 / Cook 3:00
Beginner

Our Smoked Bacon Bomb with double pork and double cheese is an explosion of flavor that will take you straight to hog heaven. It’s spicy sausage with a jalapeño and cheesy center, all wrapped up in a crunchy bacon weave because there’s no such thing as too much bacon. You will definitely want to take a picture of this beauty and post it to the Oklahoma Joe’s Owners Club.

We made this recipe on the Bronco Drum Smoker, but you can make it on your smoker.

6-8 Servings

Ingredients

Bacon Bomb
  • 14 strips bacon
  • 1 pound sausage meat
  • 6 ounces Cheddar cheese, shredded
  • 4 ounces Gouda cheese, shredded
  • 2 jalapeño peppers, finely chopped
  • 1/2 red onion, finely chopped
  • 2 tablespoons BBQ seasoning
  • 1/3 cup BBQ sauce
  • > apple wood chunks
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Preparation

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Step 1 Of 8
1. Preheat your smoker to 250°F and toss a few wood chunks onto hot coals.
2. Lay 7 strips of bacon side-by-side vertically. Pull back every other strip of bacon from the top. Place a bacon strip horizontally across the vertical strips. Lay the strips you pulled back over the horizontal strip and pull back the other 4 strips. Repeat to interlace all 14 bacon strips together until it forms a square of 7 by 7 bacon strips weaved together like a basket.
3. Flatten the sausage meat on top of the beacon weave until it is almost completely covered; then season with BBQ seasoning.
4. Lay the shredded cheeses along the middle of the meat and top with jalapeños and onions.
5. Roll into a log and season the exterior with BBQ seasoning.
6. Place in your smoker. Cook until the internal temperature reaches 165°F, about 2 1/2 to 3 hours. Brush with BBQ sauce in the last 30 minutes of cooking.
7. Remove from the smoker and let rest for 15 minutes.
8. Slice and serve with Smoked Gouda Mac and Cheese.
Up Your Game: How to Pick the Best Smoking Wood
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