Bacon Wrapped Jalapeño & Cheese Super Sausage Fatty

Prepare the Super Sausage Fatty: Form the ground pork sausage into a large slab. Stuff it with diced jalapeños, pepper jack cheese, and sharp cheddar cheese. Roll it up to form a large sausage log, then wrap it entirely with bacon. Generously rub the entire fatty with pork & poultry rub. Place the prepared sausage fatty on a Traeger grill. Smoke low and slow at 225F to render out the pork fat from the bacon. After about 2 hours, increase the grill temperature to 275F. Glaze the fatty when its internal temperature reaches 155F. Continue cooking until the internal temperature reaches 165-170F. Remove from grill, rest, and slice to serve.