DIRECTIONS

1. sautee onions and peppers with a little canola oil

2. add 10 oz hashbrowns to sauteed peppers and onions and brown hashbrowns

3. set hashbrowns aside and scramble 5 eggs

4. set scrambled eggs aside and allow them to come down to room temperature with the hashbrowns

5. make a bacon weave on top of parchment paper or plastic cling wrap 

6. pat down an even layer of breakfast sausage directly over the bacon weave

7. add 6 slices of american cheese

8. add hashbrowns

9. add eggs

10. add diced ham

11. using the parchment paper or plastic cling wrap, attempt to roll the fatty up as tight as possible without rolling the plastic wrap in with the fatty. (be aware that it’s easy to overstuff fatty like I did in this video)

12. place wrapped fatty in fridge for 2 hours to overnight

13. preheat smoker to 300°

14. season with Meat Church Holy Voodoo seasoning or your favorite bbq seasoning

15. cook on smoker until it reaches and internal temperature of 160° which should take between 60-90 minutes