Smoked BBQ Bacon Cheeseburger Fatty

Start with a bacon weave – we went 7 x 7 and put it on plastic wrap to help when ready to roll.  We sourced hickory smoked bacon from our local Amish market.

Next, stuff a plastic freezer bag with about 2lbs of ground chuck and evenly flatten the bag. Tear open the bag and lay the beef on the bacon. Season with your favorite BBQ rub – here we used a combination of SuckleBusters SPG and Competition Rubs.

Fill the fatty as creatively as you want. We went with a healthy bunch of chives, 8 oz of colby jack cheese, pickled jalapenos, and a drizzle of bbq sauce.  We used SuckleBusters Honey BBQ Sauce.

Roll the fatty as tightly as possible in the plastic wrap. Take care to press the beef together on the ends and along the roll where it comes together to seal the filling.

Prepare the Primo for smoking. For this we used hickory chunks and a few applewood chips. Target a slightly higher smoking temp of 275-300 to help crisp the bacon.

Smoke for an hour or so before checking on them.

Once the exterior of the bacon has crisped sufficiently give the fatty a nice glaze of your favorite bbq sauce. We used SuckleBusters Honey BBQ Sauce.

Glaze on more layers of sauce every 10 minutes or so.

We would look for an internal temp of 140 or above. A Thermapen is the perfect tool to use here.  Take advantage of the Thermapen’s precision – you want to take the temperature of the beef, not the cheese.  We would estimate a total cook time of 90 to 120 minutes.

Let everything rest for at least 10 or 15 minutes before you slice into it – this will allow the cheese to cool slightly and not run everywhere.

Smokey, cheesy goodness wrapped in bacon.

BBQ Bacon Smoked Cheeseburger Fatty