Home » Home » Recipes » Main Course » How to Smoke a Bacon Wrapped Fatty
| |

How to Smoke a Bacon Wrapped Fatty

This post may contain affiliate links, meaning that I may earn a small commission if you make a purchase. See our disclosure policy for more information.

We were introduced to the delicious world of Fatty recipes by a friend of ours. If you’re a meat lover (including bacon, sausage, and ground beef) you have no choice but to love this recipe. What’s fun about this one is that there are no rules.

How to smoke a big fatty

Bacon Wrapped “Fatty”

A Fatty consists of a bacon weave wrapped around a mixture of ground sausage and ground beef rolled thin, then stuffed with, well… whatever you want. We’ve tried all sorts of combinations including a cheese, onion, and jalapeno mixture, a mushroom, onion, butter, and fresh herb mixture, or even a simple box of cooked Shells & Cheese. It’s as fancy as you want it to be. The possibilities are endless…

Smoked Fatty Recipe

Here’s what you’ll need:

  •  1 1/2 lbs. thick cut bacon
  •  1 lb. ground sausage
  •  1 lb. ground beef
  •  BBQ sauce (optional)
  •  Salt & Pepper
  • A mixture of any and everything


On a sheet of wax paper build a bacon weave using approximately a pack and a half of thick cut bacon. Sprinkle with salt and pepper. Take the ground beef and sausage (mixed together) and flatten out on top of bacon. Lay your prepared mixture across the center of the meat mixture and form the meat into a log completely surrounding the mixture (not quite big enough to span the weave) and lay it in the center of the bacon weave. Roll it up like a burrito (making sure to tuck in the sides). Sprinkle the top with whatever seasoning you’d like. We like a hamburger seasoning blend.

Smoking a Fatty in a smoker:

Cook at about 250° for 2.5 hours.

Cooking a Fatty on a Grill:

Fire up the ‘ol charcoal grill (make sure not to go overboard on the amount of coals used so heat stays low enough for a smoking effect to take place). Once coals are hot move them all to one side of grill and add your favorite kind of water soaked wood chips (I used hickory this time). Place the bacon wrapped log on the other end of charcoal grill. Cover.

Cook until meat is fully cooked, adding a couple briquettes and wood chips as needed  (no need to flip the fatty).  I cooked mine for about a hour and a half to two hours. If desired, baste with BBQ sauce 10-15 minutes prior to pulling off the heat. Enjoy!

Let us know what you chose to stuff your Fatty with, and how you liked it in the comments!

I think you’ll like:

How to Smoke Meat: 10 Tips for Smoking Perfect Meat

Quick & Easy Instant Pot Carnitas Street Tacos Recipe

Easy 20-Minute Lettuce Wraps

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. How long would you do this for in an oven and at what temperature? Also I’m guessing it could be done in an air fryer?
  2. How have I never heard of this before!!! I'm about to drool at the thought of grilling this up! ;)
  3. I spread homemade Bar-B-Q sauce and sprinkle cocked bacon bits on the hamburger and sausage mixture and then roll it up.