InstructionsReset

1. 1.

   Make the stuffing mixture

   1. 1.
      In a bowl, use a spoon to combine the ingredients for the stuffing. Set Aside.
2. 2.

   Make the beef mixture

   1. 1.
      In a bowl, use your clean hand to loosely combine the ingredients for the beef mixture. Set Aside.
3. 3.

   Make the bacon weave

   1. 1.
      Lay out 2 sheets plastic wrap, overlapping, to make a 2x2-foot surface.
   2. 2.
      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.
   3. 3.
      Use the remaining bacon to go over-and-under and create the weave.
4. 4.

   Assemble the fatty

   1. 1.
      Use your fingers to gently spread the beef mixture into an even layer on the bacon weave.
   2. 2.
      Pile the stuffing down the center.
   3. 3.
      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.
   4. 4.
      Transfer fatty to grill grate for transport to the grill/smoker. Remove the plastic wrap and discard.
5. 5.

   Smoke the fatty

   1. 1.
      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.
   2. 2.
      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.
   3. 3.
      Put the grill grate with the fatty on the grill or in the smoker. Cook/smoke 2 hours.
   4. 4.
      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.
   5. 5.
      Slice and serve.