The raw ingredients ... 2 pounds of thick-cut sliced bacon, 2 pounds of Italian sausage
Build a latticework of 10 slices of bacon, like on top of a pie. The strips should be tightly woven. Sprinkle bacon weave with 1 tablespoon of rub. In a frying pan, cook remaining bacon until crisp.
Season the bacon with rub, then spread sausage on top of the bacon lattice, pressing to outer edges.
Crumble fried bacon on top of the sausage.
Drizzle with 1/2 cup sauce and sprinkle with tablespoon of the rub.
Separate front edge of sausage layer from the bacon weave and roll away from you. Press sausage roll to remove air pockets and pinch together seams and ends.
Roll the sausage toward you, this time with the bacon weave, until completely wrapped. Turn it seam-side down. The roll should be 2-3 inches thick. Sprinkle with remaining rub.
Cook in a smoker at 225 degrees for about 2 1/2 hours, or until internal temperature reaches 165 degrees. It's done! But don't forget to glaze with more sauce.
Co-creator Jason Day says the Bacon Explosion is great served on a biscuit.
— DAVID EULITT
Jason Day, left, and Aaron Chronister, right, are heading to New York and Tampa with their local barbeque team recipe for "Bacon Explosion," which is Italian sausage wrapped in two punds of bacon and smoked.