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Smoked Bacon-Wrapped Breakfast Fatty
Crispy on the outside and packed with savory morning staples inside, this smoked breakfast fatty takes brunch to a whole new level. You'll flatten a layer of seasoned sausage, load it up with scrambled eggs, hash browns, and melted cheddar, then roll the whole thing into a tight cylinder. Wrapped in a thick bacon weave and glazed with maple syrup, it smokes low and slow until perfectly tender. It's an absolute showstopper that'll have everyone coming back for a second slice.
Ingredients
- 1 pound (455 g) breakfast sausage
- 1 cup (95 g) hash browns, cooked
- 4 tsp (20 ml) hot sauce
- 1 tsp (5 g) salt
- ½ tsp black pepper or favorite seasoning
- 4 eggs, scrambled
- 4 ounces (115 g) cheddar jack or cheddar cheese
- 1 pound (455 g) bacon
- ¼ cup (60 ml) maple syrup
- 2 chunks each apple and sugar maple wood
Instructions
- 1Prepare your smoker to run at 275°F (135°C) and fill the water pan about three-quarters full with warm water. Add the apple and sugar maple wood chunks to the coals about 5 minutes before you plan to cook.
- 2Place the breakfast sausage into a gallon-sized plastic bag. Press it flat until the meat reaches all the edges and forms an even layer about half an inch thick. Cut the bag away and transfer the flattened sausage onto a sheet of aluminum foil coated with non-stick cooking spray.
- 3Layer the cooked hash browns over the sausage, leaving a small border around the edges so the meat can seal properly. Drizzle with hot sauce and season with salt and black pepper. Spread the scrambled eggs evenly over the potatoes, add another splash of hot sauce, and sprinkle the cheddar cheese on top.
- 4Carefully roll the sausage into a tight cylinder, pinching the edges to seal the filling inside. On a separate piece of foil, create a tight lattice weave with the bacon strips. Drizzle the bacon weave with maple syrup, then wrap it completely around the sausage log.
- 5Transfer the bacon-wrapped log to the smoker. Cook for 2 to 2.5 hours, or until a meat thermometer inserted into the center reads 165°F (74°C). Brush the outside with the remaining maple syrup during the final 30 minutes of cooking.
- 6Remove the meat from the smoker, cover it loosely with foil, and let it rest for 30 minutes before slicing. Resting allows the juices to redistribute so the meat stays moist.
Notes
- Make ahead: You can assemble and wrap the entire fatty the night before. Keep it tightly wrapped in the fridge until you're ready to fire up the smoker.
- Storage: Keep leftover slices in an airtight container in the fridge for up to 4 days.
- Reheat: Warm individual slices in a skillet over medium heat to crisp up the bacon edges, or microwave them in 30-second bursts.
- Swap: Feel free to swap the cheddar for pepper jack if you want an extra kick of heat.