Bacon Explosion

On a baking pan create a tight 5-by-5 bacon strip weave.

Place some barbecue rub on top of the bacon weave.

Take two pounds of Italian sausage and layer it directly on top of bacon weave. Press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across.

Take the remaining bacon slices and fry them up soft crispy or burnt to your preference. Chop the cooked strips into bite-size pieces and place on top of the sausage layer.

Drizzle your favorite barbecue sauce over the bacon pieces then sprinkle on more barbecue rub.

Carefully separate the front edge of the sausage layer from the bacon weave and roll backwards. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up pinch together the seams and ends.

Roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward.

Sprinkle some barbecue seasoning on the outside of the bacon weave.

Place the assembled Bacon Explosion in a smoker and cook at 225 degrees in a "constant cloud of hickory smoke" until the internal temperature reads 165 degrees. It takes about an hour for each inch of thickness so expect about a 2.5 hour process.

Glaze the smoked Bacon Explosion with barbecue sauce and slice into half-inch slices.

Serve plain or on biscuits.