Directions

1. Make the egg filling: In a bowl, scramble the eggs and season with Texas Beef BBQ Rub. Set aside. In a large nonstick skillet, heat the oil and butter over medium heat. Add the Potatoes O’Brien and cook for about 15 minutes until golden brown and crispy. Add the eggs and stir gently until nearly set. Add the American cheese and mix until fully incorporated. Remove from heat and let cool for 15 minutes.
2. Form the egg log: Tear a piece of cling film about 12 x 18 inches. Spoon the egg mixture into a log shape down the center. Roll it up tightly using the film, then twist the ends while rolling to compress into a 9-inch log. Refrigerate for 1 hour to firm up.
3. Preheat your smoker: Set your smoker to 250°F using hickory or apple wood for fuel. We used our Traeger Ironwood 885, placing the fatty on the lower right side of the grate for optimal heat and smoke circulation—but any smoker or pellet grill will get the job done with steady indirect heat.
4. Make the bacon weave: On a 12 x 12 inch sheet of cling film or parchment paper, lay out 6–7 strips of thin sliced bacon vertically. Starting at the top, fold back every other strip halfway. Lay a strip of bacon horizontally across the vertical strips. Fold the vertical strips back down. Now fold back the opposite vertical strips and lay another horizontal strip. Repeat this process—alternating folds and layering bacon—until you’ve got a full weave that resembles a tight lattice crust.
5. Prep the sausage layer: Open the breakfast sausage into a gallon zip-top bag. Flatten and press the sausage evenly throughout the bag, leaving about a 2-inch gap at the top. Use scissors or a knife to cut down both sides of the bag, keeping the bottom intact like a hinge. Open it up and place the sausage (meat side down) on top of the bacon weave, with the 2-inch gap positioned at the top.
6. Season and fill: Sprinkle 1½ teaspoons of Kansas City BBQ Rub over the sausage. Remove the egg log from the fridge, unwrap it, and place it near the bottom edge of the sausage.
7. Roll the fatty: Use the cling film to carefully roll the sausage and bacon over the egg log like a giant meat sushi roll. Gently smooth and tighten the roll as you go. Once the sausage meets end-to-end, continue rolling so the bacon wraps around the outside. Make sure the seam side is down. Tuck in the ends by pressing the sausage inwards to seal the egg mixture, then fold and crisscross the overhanging bacon slices to seal the ends—finish with a strip tucked under.
8. Final season: Gently smooth the surface with the cling film to tighten everything up. Remove the film and season the outside with the remaining Kansas City BBQ Rub.
9. Smoke the fatty: Place the fatty seam-side down on the smoker. Smoke at 250°F for about 3 hours and 45 minutes, or until the internal temperature reaches 180°F. If the bacon isn’t fully rendered, remove the fatty from the smoker, increase the smoker temperature to 375°F, and once the heat is fully up, return the fatty to the smoker. Cook for an additional 15 minutes, or until the bacon is crisped and lightly golden.
10. Rest and serve: Let the fatty rest for 15 minutes before slicing into 1-inch thick pieces.
11. Optional – Make blender hollandaise while the fatty rests:
12. Add egg yolks, lemon juice, Dijon mustard, and Louisiana hot sauce to a blender. Blend on medium speed for 20–30 seconds. With the blender running, slowly stream in hot melted butter until smooth and creamy. Season with salt to taste. Serve warm over sliced fatty.