Smoking a Fatty, I'm using a pound of lean ground pork, underneath the Cheddar there is a Dry Rub for seasoning that I like to use on my Boston Butts and Ribs, Onions, Green Bell Peppers and Jalapeño, topped the cheese off with some Sweet Baby Rays BBQ Sauce.
Rolled, I like to use foil to help with rolling.
Going to wrap it in Bacon 1lb thick cut
Wrapped and more Dry Rub
On the Smoker, I like to Smoke these between 225 and 250, Smoker's at 248 right now, this will take about 2hrs give or take looking for an internal temp of 165.
