New this month
Get the Allrecipes magazine

Smoked Bacon Bomb

 made it  |  0 reviews   |   photos

"This really is the bomb! Bacon-wrapped sausage stuffed with cheese, onions, jalapenos, and more bacon is as artery-clogging as it is delicious! Serve on freshly baked biscuits."
Added to shopping list. Go to shopping list.


3 h 40 m servings 609 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Stack and weave 1 1/2 pounds bacon slices into a 12-inch square lattice. Sprinkle with 1 tablespoon barbeque seasoning.
  2. 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.
  3. 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.
  4. 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.
  5. Roll the sausage square into a log. Wrap the bacon lattice over the sausage log and roll tightly.
  6. 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).
  7. Remove bacon bomb from the smoker; let rest for 30 minutes before slicing.


  • Cook's Notes:
  • Breakfast sausage may be substituted for the Italian sausage.
  • For a crispier bacon roll, when you remove it from the smoker, place the roll in the broiler for about 5 minutes to crisp up the outside, then baste with the barbecue sauce.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of barbeque sauce. The actual amount of sauce consumed will vary.

Nutrition Facts

Per Serving: 609 calories; 42.6 g fat; 21.7 g carbohydrates; 32.9 g protein; 102 mg cholesterol; 3440 mg sodium. Full nutrition

Similar recipes


Read all reviews 0