Preheat smoker to 275 degrees.
Using 12 strips of bacon, weave each peace of bacon like your making a wicker basket. The Bacon will end up in a checkerboard like square.
Place remaining bacon in a frying pan and cook until crisp.
Sprinkle bacon weave with 1 tablespoon barbecue rub.
Start cooking the hash browns you have, you'll want to cook them until golden brown.
While the hash browns cook, evenly spread the sausage on top of the bacon weave, pressing to outer edges.
Crumble the fried bacon into bite-size pieces and sprinkle ever so gently on top of sausage.
Drizzle barbecue sauce on top of the meat pie you have going on here and sprinkle with another dusting of BBQ Rub.
Cover the everything in cheese, we personally go a little crazy on this.
Cook 3 eggs to over-medium. (so yolk is still a bit runny). You can also scramble up your eggs.
Pile your hash browns on top of the sausage and then add your eggs on top of hash browns.
Begin rolling sausage and bacon weave away from you. Pinch together at the seams and ends.
Sprinkle outside of Brunch Explosion with rub.
Place Brunch Explosion on smoker.
Cook until internal temperature reaches 165 degrees. Glaze with sauce, then smoke for 10 more minutes to tack up the sauce.
Cut, Serve, Enjoy!