What can go wrong with a bacon-wrapped, BBQ rubbed Smoked Breakfast Fatty? This is an amazing breakfast treat packed full with eggs, cheese, peppers, pico de gallo and anything else you want to throw in!
Preheat the grill t o medium-high heat (375°F to 425°F). Place the poblanos (whole, not deseeded) on the grill over direct heat and sear for 5-7 minutes on each side, or until charred.
Cut the pepper in half, scrape out the seeds, and remove the skin. Set aside.
Making The Bacon Weave
Lay out a sheet of parchment paper and place 6-8 slices of bacon side by side to form a square.
Fold back every other slice in the first row to the halfway point and place a new slice of bacon perpendicular to the fold.
Unfold the folded slices over the perpendicular slice you just added.
Fold back the alternate slices that weren’t folded the first time. Place another perpendicular slice of bacon at this new fold.
Unfold the folded slices and continue the process. Keep alternating which slices are folded back for every new perpendicular slice you add until you have a woven square.
Making The Fatty
Add a thin layer of the sausage, spreading it over the bacon weave, leaving an inch all around so the ingredients can be piled up and roll without falling out.
Add the scrambled eggs, roasted poblano, and place a layer of the pico in the center. Top with shredded cheese.
Starting from one end of the parchment paper, start to roll breakfast fatty up using the parchment as the guide to hold it all together in a cylinder. Once the paper is starting to tuck underneath, gently pull it out and roll some more. Gently keep pulling the parchment paper out as soon as it starts to go underneath the roll. This motion will keep it all intact.
Sprinkle BBQ dry rub on the top of the bacon and close up the two ends with toothpicks or small skewers.
Preheat the smoker to 375°F using indirect heat. For Kamado-style grills, the plate setter works great. Add your favorite wood chips and get the smoke flowing. I used oak this time. Place the fatty on the indirect heat cooking zone and close the lid.
Smoke for about 45 minutes or until it reaches 160°F. Optionally, brush BBQ sauce at this point and cook until 165°F.
Transfer the smoked fatty to a cutting board and let it rest for 5-10 minutes before slicing.
Notes
Don't Overfill: It is easy to overfill the bacon weave when assembling. Keep in mind that you need to roll it up, so don't go overboard on the filling.Use Toothpicks: Toothpicks are your friend here. I didn't need them for the rolling this time, but I did use them to secure the ends. Remove them before serving.Bacon Weave: Spend the time when weaving the bacon to make sure it is super tight. It will make rolling the breakfast fatty that much easier.Bacon Choice: Look for the straightest packs of bacon at the store. I was surprised how wavy some packs were. The straighter the cut, the easier it is to weave.Parchment Paper to Wrap Fatty: Use the parchment paper to help roll the fatty up. Up in photo 3 above when I reached the point where the parchment was going to roll onto itself, I gently pulled it out and then started to roll again using the parchment.Storage: If you have any leftovers, store them in a sealed container in the refrigerator for 3-5 days.Reheating: Cut off a slice to reheat in the microwave for a minute or two. Make sure you cover this when reheating, as it has a tendency to splatter.How Long to Cook: At 375°F, it takes about 45-50 minutes to smoke a fatty, depending on how thick it is. Some will need a bit longer but the key is to smoke to the correct temperature, not time. Make sure to cook until the internal temperature reaches 160°F if you include sausage.