The Best Smoked Italian Fatty

A Smoked Italian Fatty that has been cut into three large pieces revealing the braided topping, and the layers of Italian meat, cheese, and pickled veggies inside.

Course: Appetizer or Entree

Cuisine: American / BBQ

Prep Time: 20

Cook Time: 1 30

Total Time: 1 50

Servings:

Calories: 581kcal

Author: Kris Longwell

This Smoked Italian Fatty is a flavor-packed BBQ masterpiece that wraps all the savory components of a classic Italian sub inside a seasoned sausage base and a crispy bacon weave. Perfectly smoked and filled with melty cheese and zesty deli meats, it delivers a juicy, breadless taste sensation that’s sure to be the star of your next cookout.

Print Recipe

Equipment

Smoker electric or pellet

Ingredients

1 lb Italian sausage hot or mild (sweet), if links, remove the casings
4 slices provolone cheese
6 slices pepperoni large slices
6 slices Genoa salami
6 slices soppressata
4 slices mortadella Italian bologna
½ cup pepperoncini chopped
½ cup roasted red bell pepper chopped
½ cup mozzarella shredded
2 tablespoon olive oil
2 tablespoon red wine vinegar
1 tablespoon dried oregano
1 lb bacon strips not thick cut (thin is better)
1 cup BBQ rub

Instructions

On a sheet of plastic wrap, spread the sausage to create a 10x12" rectangle.
1 lb Italian sausage
On top of the sausage, leaving about an inch around the edges of the sausage, layer the provolone, pepperoni, salami, soppressata, and the mortadella. Top with the pepperoncini and roasted peppers. Sprinkle on the mozzarella. Then add the oil, vinegar, and oregano.
4 slices provolone cheese, 6 slices pepperoni, 6 slices Genoa salami, 6 slices soppressata, 4 slices mortadella, ½ cup pepperoncini, ½ cup roasted red bell pepper, ½ cup mozzarella, 2 tablespoon olive oil, 2 tablespoon red wine vinegar, 1 tablespoon dried oregano
Gently lift the edges of the sausage and bring the sides together to form a seal, using the plastic wrap as you do this. Tighten the ends of the plastic wrap to form a tight log. (See video for visual guidance.) Place in the refrigerator while you prepare the bacon weave.
On another sheet of plastic wrap, weave the bacon into an 11x13" rectangle (see the video for reference.)
1 lb bacon strips
Take the sausage roll out of the wrap and place it on the end of the bacon weave. Use the plastic wrap to help you encase the bacon weave around the sausage roll.
Sprinkle the rub all over the fatty.
1 cup BBQ rub
Place the fatty on a grill pan or grate and place it in your smoker with hickory or pecan chips. Smoke for 90 minutes, or until the internal temperature reaches 165°F. To crisp up the bacon, place it under your broiler for a minute or two. Keep an eye on it, don't let it burn!
Remove from the smoker and let the fatty rest for 5 to 15 minutes. Slice and serve!

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Internal Temperature: For optimal food safety and texture, always use a meat thermometer to ensure the center reaches a minimum internal temperature of 165°F (74°C) before removing the meat from the smoker.
Resting is Key: Allow the fatty to rest for at least 10 minutes before slicing. This helps the juices redistribute and ensures the melted cheese stays inside the roll instead of running out.
Crisping the Bacon: If your smoker doesn’t produce the desired level of crunch, place the fatty under an oven broiler for 1–2 minutes at the end of the cook. Watch it closely to prevent burning!
Drain Your Fillings: To prevent a soggy interior, make sure to thoroughly drain and pat the roasted red peppers and pepperoncini dry with a paper towel before adding them to the sausage.
Bacon Selection: Thin-cut bacon is much easier to weave and wraps more tightly around the sausage than thick-cut bacon, which can be bulky and take longer to render.

Nutrition