Smoked Bacon Bomb

2 pounds thick-cut bacon, divided

3 tablespoons barbeque seasoning, divided, or to taste

2 pounds bulk Italian sausage

1 cup finely shredded Cheddar and Monterey Jack cheese blend

¼ cup diced fresh jalapeno pepper

2 green onions, thinly sliced

4 cloves garlic, minced

1 (12 ounce) bottle barbeque sauce, divided

wood chips, soaked

Stack and weave 1 1/2 pounds bacon slices into a 12-inch square lattice. Sprinkle with 1 tablespoon barbeque seasoning.

Place the remaining bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Chop the cooled bacon slices into chunks.

Place sausage in a 1-gallon resealable plastic bag. Seal the bag most of the way; flatten and shape the sausage into a large square. Cut away the plastic bag and discard; place the sausage square on the bacon lattice.

Sprinkle bacon pieces over the sausage square. Sprinkle Cheddar Jack cheese, jalapenos, green onions, and garlic on top. Drizzle with 1/2 the barbeque sauce and sprinkle the remaining 2 tablespoons barbeque seasoning on top.

Roll the sausage square into a log. Wrap the bacon lattice over the sausage log and roll tightly.

Place the roll, seam side-down, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer s directions. Smoke until no longer pink in the center, about 2 hours, basting the roll with the remaining barbeque sauce during the last 20 to 30 minutes of cooking. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Remove bacon bomb from the smoker; let rest for 30 minutes before slicing.