This smoked Bacon Wrapped BBQ Fatty Recipe is the best thing you will grill all weekend. Crispy bacon, seasoned pork, creamy mac and cheese, and tangy BBQ sauce — this dish is fun to make and even more fun to eat.
Table of Contents
- What is bacon-wrapped fatty?
- What you need
- How to make it
- Make the bacon weave
- Prepare the BBQ pork filling
- Smoke the fatty
- Smoking temperature
- Other filling ideas
- Tips & notes
- How to store
- More smoker recipes
A bacon weave stuffed with seasoned pork and mac and cheese might sound outrageous, but it delivers incredible flavor and texture. Thick-cut bacon forms a woven blanket that holds a seasoned pork sausage filling and a center of creamy mac and cheese. When smoked low and slow, the bacon crisps and the filling stays juicy and melty.
What is bacon-wrapped fatty?
A bacon-wrapped fatty is a rolled log of meat wrapped in a bacon weave. For this recipe, a layer of seasoned pork sausage is pressed over the bacon weave, mac and cheese is added in the center, and the whole package is rolled, sealed, and smoked until the bacon is crispy and the interior is cooked through.
Once you learn the weave technique, the fillings are limitless — cheesesteak, burger-style toppings, fries and cheese, or different meats like beef, lamb, or poultry can all be used.
What you need to make this recipe
- Bacon – thick-cut bacon works best for a stable weave.
- Pork sausage – ground pork sausage or links removed from casings.
- BBQ sauce – any favorite BBQ sauce; Head Country Apple Habanero works well for a sweet-heat profile.
- Seasoning – a BBQ-friendly rub or seasoning like Head Country Original.
- Creamy mac and cheese – homemade or boxed, about 1 cup for the center.
How to make bacon-wrapped BBQ fatty
To make the bacon weave
Divide the bacon into two equal piles. Lay half the strips side by side, lengthwise, to form a square. Fold back every other strip. Lay a perpendicular strip from the reserved pile across the square and weave it in by folding the turned strips up and down. Continue adding strips until the weave covers the size needed for your filling. Keeping the bacon cold makes weaving easier.
To make rolling easier, create the weave on plastic wrap or parchment and press it flat with a rolling pin so the edges meet when rolled.
To make the BBQ pork filling
In a large bowl combine 1 lb ground pork sausage with about 1 tablespoon BBQ sauce and 1 tablespoon seasoning. Mix thoroughly, then press the mixture evenly over the bacon weave, leaving space at the top and bottom edges. Spoon about 1 cup of mac and cheese into a center channel, keeping a 1″ border above and below the filling.
Starting from one edge, carefully roll the weave around the filling so it forms a tight log. Pinch the seam and the ends to seal, then fold any excess bacon over the seam to secure. Sprinkle additional seasoning over the outside if desired.
To smoke the BBQ fatty
Preheat your smoker to 225ºF. Place the fatty seam side down on the cooler side of the smoker for indirect heat. Smoke until the internal temperature reaches 165ºF and the bacon is crisped to your liking — this typically takes around an hour but will vary with size and smoker. Let rest 5 minutes, then slice and serve with extra BBQ sauce.
What temperature to smoke a fatty
225ºF is ideal for even cooking and crisp bacon. Monitor the internal temperature with an instant-read thermometer and follow USDA guidance of 165ºF for pork. If your smoker has a sear or high-heat finish, you can use it briefly to further crisp the bacon, watching carefully for flare-ups.
Other smoked fatty fillings
Get creative with fillings once you have the technique down. Try:
- Philly cheesesteak-style fillings or fajita-style beef and peppers.
- Different mac and cheese varieties, like smoked jalapeño mac and cheese.
- Meatloaf mixture, burger-style beef with cheddar, or 80/20 ground beef for a beef version.
- Lamb with feta and herbs for a Mediterranean twist.
- French fries and melted cheese instead of mac for a crunchy center.
- Ground turkey or chicken mixed with breadcrumbs and egg to help bind.
Tips, tricks, and notes for this recipe
- Use thick-cut bacon so it holds up while the filling cooks; double up thin slices if needed.
- Keep the bacon chilled before weaving to make it easier to handle.
- Assemble the weave on plastic wrap or parchment so you can roll it up cleanly.
- Press the weave flat with a rolling pin to close gaps and help the bacon cover the filling smoothly.
- Cook on the cooler side of the smoker to avoid burning the bacon, and crisp until it’s firm enough to hold the log together but not brittle.
How to store
Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently in a low oven to preserve texture.
More delicious smoker recipes
Ground Beef
Smoked Steakhouse Burger
Beef Recipes
Corned Beef Stuffed Baked Potatoes on the Smoker
Beef Recipes
Smoked and Braised Corned Beef
Recipes With Pork
Smoked Pork Belly Burnt Ends with Maple Chipotle Bourbon Glaze
If you try this Smoked Bacon Wrapped BBQ Fatty recipe, please rate it and leave a comment — feedback helps refine recipes. Thank you for reading and happy smoking!
Smoked Bacon Wrapped BBQ Fatty Recipe
Recommended Equipment
- Cast iron pan (optional)
Ingredients
- 1 lbs thick-cut bacon
- 1 lbs pork sausage (ground pork sausage or sausage links)
- 1 tbsp BBQ sauce (Apple Habanero or your favorite)
- 1 tbsp seasoning (Head Country Original or similar)
- 1 cup homemade creamy mac and cheese (boxed works too)
Instructions
To Make the Bacon Weave
- Divide the bacon into two equal piles and lay half the strips lengthwise to form a square.
- Fold back every other strip and begin weaving perpendicular strips from the reserved pile until a full weave is formed.
- Adjust lengths as needed and work on plastic wrap or parchment for easy rolling.
For the BBQ Pork Filling
- In a bowl, combine the ground pork sausage with BBQ sauce and seasoning; mix well.
- Press the sausage mixture evenly over the bacon weave, leaving a 1″ border top and bottom.
- Spoon mac and cheese into the center, then roll the weave tightly around the filling, sealing the seam and the ends.
- Fold excess bacon over the seam and sprinkle with extra seasoning.
Smoking the BBQ Fatty
- Preheat smoker to 225ºF.
- Place the fatty seam-side down on the cooler side of the smoker and cook until the internal temperature reaches 165ºF and the bacon is crispy.
- Remove, rest 5 minutes, slice, and serve with additional BBQ sauce for dipping.
Notes
Nutrition