Bacon Explosion

Directions

1. 1
   Using 10 slices of bacon, weave a square lattice like that on top of a pie, laying 5 strips of bacon side by side touching each other on a large sheet of aluminum foil vertically, then weave the other 5 bacon strips horizontily through the vertical strips making sure they are tightly woven together.
2. 2
   Preheat the oven to 225 degrees or an outdoor smoker (which is reccomended for the recipe).
3. 3
   While oven is preheating fry the remaining bacon in fry pan until crisp.
4. 4
   Sprinkle bacon weave with 1 tablespoon barbecue rub.
5. 5
   Evenly spread the sausage meat on top of the bacon weave pressing to outer edges.
6. 6
   Crumble the fried bacon into bite size pieces and sprinkle on top of the sausage.
7. 7
   Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon of the barbecue rub.
8. 8
   Very carefully seperate front edge of sausage layer from bacon weave and begin rolling sausage away from you (like rolling a jelly roll). Bacon weave should stay flat on the foil. Press sausage roll to remove any air pockets and pinch together seams and ends.
9. 9
   Roll sausage toward you this time with the bacon weave until it is completely wrapped.
10. 10
    Make sure the seam side is down on the foil. Roll should be 2 to 3 inches thick.
11. 11
    Sprinkle with remaining tablespoon of barbecue rub and place on a baking sheet.
12. 12
    Place baking sheet in the oven or the smoker.
13. 13
    Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness.
14. 14
    When done, glaze the roll with more sauce.
15. 15
    To serve, slice into 1/4 o 1/2 inch rounds.