Steps

• 1

  First, lay out your bacon weave in a 5 x 5 pattern. (There are detailed instructions on how to do a bacon weave here) Make sure you construct your bacon explosion on a piece of wax paper or tin foil.

• 2

  Sprinkle the bacon weave with a little of your BBQ rub. Chop up the remaining pieces of bacon and set aside.

• 3

  Melt 2 tablespoons of the butter and olive oil together in a large hot skillet and dump in your sliced vegetables, hashbrowns, and your chopped bacon from the previous step.

• 4

  Season to taste with salt and pepper.

• 5

  Cook for 15-20 minutes, stirring occasionally, until the vegetables are softened, hashbrowns are golden brown, and the bacon is cooked through.

• 6

  Remove from the skillet and set aside.

• 7

  To prepare the bacon weave, spread the ground sausage directly onto the bacon weave, using the back side of a spoon to evenly distribute. Your sausage layer should be about 1/2 inch thick.

• 8

  Spoon the hashbrowns, onions, peppers and bacon mixture on top of your sausage.

• 9

  Lifting up one side of the sausage, roll the sausage around the side and top of the vegetables and press the seams closed on each end.

• 10

  Using the wax paper or foil, lift the bacon weave up and over the sausage roll. Overlap the bacon weave to create a seam along the bottom and on each end.

• 11

  When ready to cook, set the Traeger to 180 and let pre-heat. Place the roll seam side down onto the grill grate and smoke for 1 hour.

  180 ˚F / 82 ˚C

  01:00

  Super Smoke

• 12

  Increase the temperature to 250 degrees and cook until the internal temperature reads 175 degrees Fahrenheit (takes approximately one additional hour.)

  250 ˚F / 121 ˚C

  175 ˚F / 79 ˚C

• 13

  Slice into 1-inch thick wheels and serve with your condiment of choice. We love Traeger's BBQ sauces best. Enjoy!