This bacon explosion stuffed with cream cheese, jack cheese and fresh jalapeño peppers is a perfect football food.
Start with 8oz room temperature cream cheese and mix in 8oz jack cheese and 3 diced fresh jalapeños. Season with Killer Hogs The BBQ Rub. Form into a log and place in fridge for at least 15 minutes.
Take 2lbs of hot breakfast sausage and flatten on parchment paper. Season liberally with Killer Hogs The BBQ Rub. Place cream cheese log onto center and roll sausage around.
Take 2lbs thick cut bacon and create a bacon weave. Place sauce log onto center of bacon weave and roll bacon around and cover sausage completely. Season liberally with Killer Hogs The BBQ Rub.
Place the assembled Football Explosion on smoker at 300 degrees. Allow to smoke for 30 minutes. After 30 minutes of smoke, place internal thermometer in center of the Football Explosion to monitor the internal temps.
Continue smoking until the Football Explosion is reading 150-155. Using Killer Hogs The BBQ Sauce, brush warm sauce on the outside of the Football Explosion and allow sauce to glaze.