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Bacon Wrapped Smoked Fatty

Bacon Wrapped Smoked Fatty has savory stuffing with onion, sun-dried tomato, and cheese, enveloped in seasoned honey balsamic ground beef, wrapped in a barbecue bacon weave, and smoked. Finished with balsamic barbecue glaze, this BBQ fatty is smoked in a Big Green Egg, Kamado Joe, or electric smoker.
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Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Main Course
Cuisine American
Servings 6 people
Calories 864 kcal


For the stuffing mixture

  • 1 (6 oz) box Stovetop stuffing Turkey flavor
  • 1 large egg lightly beaten
  • ½ cup diced white onion
  • ¼ cup sun-dried tomatoes in oil drained and chopped
  • 1-½ cups shredded cheddar-jack cheese blend
  • 2 Tbsp unsalted butter

For the beef mixture

  • 1 lb ground beef 85/15
  • 1 large egg lightly beaten
  • 1 tsp kosher salt
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ½ tsp Montreal steak seasoning
  • 2 Tbsp balsamic vinaigrette salad dressing with honey
  • 1 lb bacon

For the BBQ glaze

  • ¼ cup barbecue sauce
  • 2 Tbsp balsamic vinaigrette salad dressing with honey


Make the stuffing mixture

  • In a bowl, use a spoon to combine the ingredients for the stuffing. Set Aside.

Make the beef mixture

  • In a bowl, use your clean hand to loosely combine the ingredients for the beef mixture. Set Aside.

Make the bacon weave

  • Lay out 2 sheets plastic wrap, overlapping, to make a 2x2-foot surface.
  • Lay out, side by side, half of the bacon offsetting by a couple inches alternatively so as to make a larger surface. In other words, slices 1, 3, 5, etc. are 2 inches more to the right, and slices 2, 4, 6... are 2 inches further to the left.
  • Use the remaining bacon to go over-and-under and create the weave.

Assemble the fatty

  • Use your fingers to gently spread the beef mixture into an even layer on the bacon weave.
  • Pile the stuffing down the center.
  • Use the plastic wrap to lift the bacon and beef and roll/wrap around the stuffing. Continue roll, pressing in the stuffing to keep it from spilling out, until roll is complete.
  • Transfer fatty to grill grate for transport to the grill/smoker. Remove the plastic wrap and discard.

Smoke the fatty

  • Set up your Big Green Egg, kamado-style cooker, or electric smoker for 250°F with indirect heat. In a BGE or kamado, this means using a plate setter.
  • Add wood for smoking. In a BGE or kamado, use 2 medium-sized chunks apple wood with the bark chipped off. In an electric smoker, use chips.
  • Put the grill grate with the fatty on the grill or in the smoker. Cook/smoke 2 hours.
  • After 1-1/2 hours, brush on the balsamic BBQ sauce. Continue cooking to the 2-hour mark or until internal temperature reaches 150°F.
  • Slice and serve.


Calories: 864kcal (43%) | Carbohydrates: 29g (10%) | Protein: 47g (94%) | Fat: 63g (97%) | Saturated Fat: 25g (156%) | Monounsaturated Fat: 1g | Cholesterol: 213mg (71%) | Sodium: 2446mg (106%) | Potassium: 146mg (4%) | Fiber: 2g (8%) | Sugar: 5g (6%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword bacon wrapped fatty, bbq fatty, smoked fatty
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