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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.
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2
Preheat the oven to 225 degrees or an outdoor smoker (which is reccomended for the recipe).
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3
While oven is preheating fry the remaining bacon in fry pan until crisp.
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4
Sprinkle bacon weave with 1 tablespoon barbecue rub.
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5
Evenly spread the sausage meat on top of the bacon weave pressing to outer edges.
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6
Crumble the fried bacon into bite size pieces and sprinkle on top of the sausage.
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7
Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon of the barbecue rub.
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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.
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9
Roll sausage toward you this time with the bacon weave until it is completely wrapped.
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10
Make sure the seam side is down on the foil. Roll should be 2 to 3 inches thick.
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11
Sprinkle with remaining tablespoon of barbecue rub and place on a baking sheet.
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12
Place baking sheet in the oven or the smoker.
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13
Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness.
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14
When done, glaze the roll with more sauce.
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15
To serve, slice into 1/4 o 1/2 inch rounds.
