Bacon Wrapped Jalapeño & Pepper Jack Super Sausage Fatty

Prepare the 'Super Sausage Fatty' by stuffing it with jalapeño, pepper jack cheese, and sharp cheddar, then wrapping it tightly with bacon. Place the prepared fatty on a Traeger grill and smoke it low and slow at 225°F (107°C). After approximately 2 hours, increase the grill temperature to 275°F (135°C). Continue cooking until the internal temperature of the fatty reaches 155°F (68°C). At this point, glaze the fatty generously with your preferred BBQ sauce. Continue to smoke until the internal temperature reaches a final 165-170°F (74-77°C). Remove from the grill, let it rest briefly, then slice and serve.