It's time to roll and smoke a big Hawaiian Fatty! It's all about layers of flavor and this fatty will please. this is a great recipe to try a day or two after you smoked up some pulled pork as it requires pulled pork. Here is a link to my BBQ Pulled Pork recipe. Let's get to preparation. This is a very easy prep and smoke.

In a large bowl mix Sausage, 2 cloves of garlic, about 1 tsp Jack's Old South Hickory rub. Form sausage into a large ball and place inside a 1gallon Ziploc bag. Press the sausage flat and out into all corners forming a square. Once flattened out set the sausage square aside.

Now we will mix up the BBQ sauce. In a sauce pan mix one bottle of Sweet Baby Rays BBQ sauce, equal amount of Diet Cherry Dr. pepper and 3 Tbsp brown sugar. Bring the sauce to a simmer stirring frequently to adequately mix all the ingredients. Once it's reached a simmer then remove the sauce from the heat and let it cool. You won't need this much for the cook but it's quite tasty so bottle it up as you will be using more of it.

In a medium bowl, mix 2-3 cups pulled pork and 1/2 cup pineapple chunks. Pour on enough BBQ sauce to liberally coat the meat.

Using a clean pair of scissors, cut the Ziploc bag down each side and pull the top flap away exposing the sausage. Now spoon on the pulled pork in the center and out to each end leaving about 1" at all edges. See video... This border allows us to roll it up and seal the goods inside.

 Now take each side of the plastic and pull the sausage up and around the BBQ pork. The pork will remain cradled in the center and you should be able to wrap the two ends over the top of the pork and press them together forming a seal. If they don't meet then remove some of the pork. Seal up the ends the same way.

Mop the fatty with pineapple juice and the lightly apply some garlic powder followed by a nice coating of Jack's Old South Hickory rub. Coat the entire surface area of the fatty. It doesn't have to be thick but you should get it all around he fatty.

Place the fatty in the smoker @ 230 degrees until the internal temp reaches 160 degrees. Make sure to mop the fatty several times with pineapple juice while its smoking so it doesn't dry out too much on the outside. When the fatty reaches 140 degrees mop it with pineapple juice again and then add 3 pineapple rings.

When the fatty reaches an internal temperature of 160 degrees, remove it from the smoker and mop it with some BBQ sauce. Let it stand about 20 minutes covered in foil. After 20 minutes remove foil and slice the fatty in 1 inch thick slices. That's it.. Your done. You just rolled and smoked a big Hawaiian Fatty!

Slice and serve with a pan of cornbread and honey or biscuits with real butter and hot raspberry jelly. Oh man is it good!