Weave the bacon lattice

• Lay half the bacon slices side by side on a sheet of parchment.
• Weave the remaining slices over and under to form a tight lattice.
• Season the weave lightly with BBQ rub.

Build the filling

• Season the ground beef with salt, pepper and the rest of the BBQ rub.
• Flatten the beef into an even layer over the bacon weave.
• Spread the cream cheese over the beef, then top with the cheddar slices.

Roll the explosion

• Roll the bacon weave tightly around the filling, using the parchment to help.
• Tuck in the ends so the cheese stays inside.
• Wrap the roll in foil or cling film and chill so it holds its shape.

Smoke on the BBQ

• Heat the smoker or BBQ to 135 °C (275 °F) with indirect heat.
• Place the roll on the grate and smoke until the bacon is crisp and the beef reaches 71 °C (160 °F) inside.
• Brush with BBQ sauce during the last few minutes of cooking.

Rest and serve

• Let the roll rest for a few minutes so the cheese sets.
• Slice into thick rounds and serve hot.