Make a bacon weave with 8 horizontal strips and 8 vertical strips on a large piece of foil. It should end up being about 12 inches by 12 inches.
Season the top of the bacon weave with Jeff's original rub recipe.
Place the bacon weave in the fridge to firm up.
Place 2 lbs of ground sausage into a zip top bag.
Flatten the sausage inside the bag until is of equal thickness.
Use scissors to cut along the seams and remove the top layer of the plastic bag.
Season the top of the sausage with Jeff's original rub recipe.
Lay the flattened sausage onto the bacon weave with the top edge about 3 to 4 inches from the top edge of the bacon weave.
Place ½ lb of diced ham and 1.5 cups of sharp cheddar cheese onto the flattened sausage. Leave about 2 inches at the top and bottom and 1 inch on the sides.
Season the ham and cheese with Jeff's original rub recipe.
Using the plastic like a sushi mat, roll the sausage and stuffing into a roll and onto the bacon weave.
Seal the ends of the sausage roll with more sausage to keep the cheese and ham from falling out during the cooking process.
Using the foil like a sushi mat, wrap the bacon weave around the sausage roll.
Wrap the roll tightly in foil.
Place the wrapped sausage roll in the fridge to firm up for at least an hour or overnight.
Season the outside of the bacon with Jeff's original rub recipe.
Setup smoker for cooking at 225-240°F using indirect heat.
Place bacon wrapped sausage roll onto smoker grate or use a baking sheet, Weber grill pan or Bradley rack to make it easier.
Smoke cook for 3 hours or until the inside of the meat reaches 160°F.
Glaze the outside with Jeff's original barbecue sauce if desired and let it continue cooking for about 10 minutes to glaze the sauce.
Remove from the smoker and let it rest for 10 minutes.
Slice and serve.