Step 1: Make the Bacon : Weave Lay out 8–9 slices of bacon vertically on a sheet of parchment paper or foil. Weave 8–9 horizontal slices over and under the vertical slices to form a tight, square lattice.Sprinkle the weave lightly with 2–3 tbsp of BBQ rub.

Step 2: Prepare the Filling : Cook 6–8 slices of bacon until crisp; chop into small bits. Spread the sausage evenly over the bacon weave, forming a uniform layer about 1/2 inch thick.Sprinkle cooked bacon bits evenly over the sausage.Drizzle with 1/4 cup barbecue sauce and sprinkle with 2–3 tbsp BBQ rub.

Step 3: Roll It Up Starting : at one end, carefully roll the sausage layer into a log (using the parchment to help). Place the sausage log at one edge of the bacon weave and roll the weave around it, sealing the seam on the bottom.

Step 4: Cook the Bacon Explosion : Option 1: Smoker Method (Best for Flavor)Preheat smoker to 225°F (107°C). Place the roll seam-side down on smoker grates. Smoke for about 2 hours, until internal temp reaches 165°F (74°C). Brush with more BBQ sauce during the last 30 minutes. Option 2: Oven Method Preheat oven to 250°F (120°C). Place the roll on a wire rack set over a baking sheet.Bake for 1.5–2 hours, until internal temp reaches 165°F.Brush with BBQ sauce in the last 20 minutes.

Step 5: Rest and Serve : Remove from heat and let rest 10 minutes before slicing.Slice into 1-inch rounds and serve with extra BBQ sauce on the side.