Weave bacon strips into a tight, uniform pattern to create solid base
Season ground beef with barbecue seasoning rub
Layer cheddar, mozzarella, and provolone cheeses evenly over bacon weave
Add seasoned ground beef over cheese layer
Roll bacon weave tightly around filling
Secure with butcher’s twine at regular intervals
Smoke at 225°F until internal temperature reaches 165°F (approximately 1-2 hours)
P id=”instruction-step-8″>8. Let rest for 10 minutes before slicing
P id=”instruction-step-9″>9. Slice and serve on toasted focaccia bread with desired toppings
