Co-creator Jason Day says the Bacon Explosion is great served on a biscuit. (photo by Don Ipoc)
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.
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.
The Bacon Explosion is great served on a biscuit, says co-creator Jason Day.
Roeland Park, Kansas 01/19/09: Co-creator Jason Day says the Bacon Explosion is great served on a biscuit. (photo by Don Ipock)
DAVID EULITT/The Kansas City Star - 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.