Breakfast Fatty

Difficulty:  Easy
Prep Time:  30 Minutes
Cook Time:  3 Hours
Smoker Temp: 225 - 250
Wood Flavor: Hickory
Meat Finish Temp: 170ish

I'll just start by saying that I'm a bit of a picky eater so I used some pretty basic ingredients. You could go all out with this and add really whatever you wanted inside (onions, peppers, hash browns, etc...)

Ingredients

1 lb sausage
1 lb bacon or in this case I used thick cut bacon so was more like 2 lbs
Diced ham
6 eggs
Shredded cheddar cheese

Prep

Scramble the eggs. The first time I made this I only used 4 eggs and it seemed like it wasn't enough so I'm going to use 6 from now on.
Place the sausage into a 1 gallon size zip lock bag. Using your hands or a rolling pin, spread the sausage out so that it covers the entire contents of the bag. Take a pair of scissors and cut off one entire side of the bag after you have it all spread out.
Layout a sheet of plastic wrap or wax paper and start to create the bacon weave on it. I went with a 7 piece X 7 piece weave. I found the image below that shows how it is done.
Place the sausage on top of the bacon weave and remove the other side of the zip lock bag.
Add in whatever ingredients you decided on. In this case I used scrambled eggs, diced ham, and shredded cheddar cheese.
Use the plastic wrap or wax paper to roll it all up tightly.

Smoker Setup

Indirect with heat deflector installed on kamado
Hickory Chips
225-250

Cooking Instructions

Place breakfast fatty directly on the grates with the seam where the 2 ends of the roll meet at the bottom.
I did not use a temperature probe inside the fatty, but you can if you'd like.
Shoot for 3 hours and in an internal temperature somewhere in the 170-180 range.

That is it, just slice and enjoy. Here are a few pictures beginning to end.