Step 1

Make a bacon weave. On a large work surface, lay out a flat piece of plastic wrap. Begin construction your bacon weave in a 5x5 pattern, overlapping each piece.

Step 2

Make the sausage. In a medium bowl, combine the pork sausage, green chiles, and 1 teaspoon of the Fiesta Rub. Don't overmix, stir until just combined. Use your hands or the back side of a spoon to spread the sausage mixture over the bacon weave, leaving about an inch of the bacon exposed on all sides.

Step 3

Add the cream cheese filling. In another bowl, combine the cream cheese, sour cream, chiles, cheese, and 1 teaspoon of the Fiesa Rub. Spread over the sausage mixture.

Step 4

Wrap the fatty. Lift up one edge of the saran wrap and carefully roll the fatty together. Make sure all of the bacon edges are overlapping on the bottom and both ends. Use toothpicks to secure the ends, if necessary.

Step 5

Smoke the pork fatty. Prepare your smoker for indirect grilling at 275 degrees F and allow to preheat. Remove your fatty from the plastic wrap and season with the remaining 1 teaspoon of taco seasoning. Place your fatty with the bacon seam side down on your smoker, close the lid and cook for approximately 2-3 hours or until the internal temperature reads 155 degrees F using an accurate thermometer. The time will vary for each fatty based on thickness, etc. so it is important to watch the temperature of the meat instead of planning for exact cooking time.

Step 6

Serve. Baste the fatty with the green enchilada sauce and continue to cook until the internal temperature reaches 165 degrees F. Remove the fatty to a cutting board and sprinkle with the queso fresco while still hot. Allow to rest for a few minutes before slicing into rounds and serving with fresh lime wedges.