Step 1

Preheat smoker to 250°F.

Step 2

Place jalapeños on the upper rack and turn occasionally until charred on the outside. Remove, cut open and discard the seeds.

Step 3

Place bacon strips and sausage patties in the smoker. Smoke for at least 1 hour at 250°F, flipping at the halfway point. Smoke until the bacon is crispy.

Step 4

Preheat a skillet over medium-high heat. Add olive oil and wait for it to shimmer and smoke slightly.

Step 5

Mix potatoes, onion, smoked paprika, salt, and pepper together in a large bowl. Place hash brown mixture in the skillet.

Step 6

Cook until the first side is crispy and golden brown, about 6 minutes. Flip and repeat for the other side. Remove hash browns from the skillet.

Step 7

Reduce skillet heat to medium and add butter. Beat eggs together and pour into skillet, stirring constantly, until eggs are almost fully cooked, about 2-3 minutes. Season with salt and pepper.

Step 8

Place the smoked jalapeños, cilantro, sour cream, heavy cream, lime juice, salt, pepper, chili powder, and garlic in a blender and process until smooth.

Step 9

Layer cheese, hash browns, eggs, tomato, sausage, and bacon onto the edge of a tortilla and roll it up to form a burrito. Wrap each burrito in a sheet of aluminum foil.

Step 10

Place the foil-wrapped burritos in the smoker until heated throughout, about 15-20 minutes.

Step 11

Top the burritos with the Cilantro and Smoked Jalapeño cream sauce and serve.