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What happens when you take 2 lbs of sausage, wrap it in 2 lbs of bacon, then smother it all in BBQ sauce?

Watch the video and find out.



  • 2 lbs Thick Cut Farmland Hickory Smoked Bacon
  • 2 lbs Farmland Sausage
  • 1 jar of BBQ Sauce (consider creator Jason Day’s Burnt Finger BBQ Sauce)
  • 1 jar of BBQ rub (like Burnt Finger BBQ Rub)



  1. Create a bacon weave that is roughly 5” x 5” (get bacon weave directions here).

  2. Put some BBQ rub seasoning on your bacon weave.

  3. Layer two pounds of sausage on top of your bacon weave; press the sausage to the outer edges of the bacon, creating a sausage patty that is the same thickness all the way across.

  4. Cook the remaining bacon slices in a skillet or griddle.

  5. Drizzle BBQ sauce over the top of the bacon pieces, then sprinkle on some of the BBQ rub seasoning you used on the bacon weave.

  6. Carefully separate the front edge of the sausage layer from the bacon weave, and start rolling backwards. Include all layers EXCEPT the bacon weave in your roll. When rolling, keep the sausage as tight as possible, releasing any air pockets that may form.

  7. Once the sausage is fully rolled up, pinch the seams together to seal the ingredients inside.

  8. Roll the sausage forward, completely wrapping it in the bacon weave. Be sure it sits with the seam facing downward to help keep the ingredients sealed up.

  9. Sprinkle a little more BBQ rub seasoning on the outside of the bacon weave, and place it in the smoker (note: DO NOT GRILL the Bacon Explosion; it must be cooked in a smoker).

  10. Cook at 225°F until your meat thermometer gives an internal temperature reading of 165°F. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how you maintain your fire and how many times you open the smoker to check on it). General recommendation is 2.5 hours for a roll 2.5” in diameter.

  11. Once the Bacon Explosion is fully cooked, glaze the cooked bacon weave with BBQ sauce using a basting brush.

Slice the Bacon Explosion into quarter to half-inch rounds to serve. You should see a bacon pinwheel pattern throughout the sausage.

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