Lay out two large pieces of plastic wrap of non-stick wax paper. Begin making a simple bacon weave (watch my video on Facebook!). Next, take your ground pork and mix with the seasoning thoroughly. Spread the ground pork out over the top of the bacon weave making sure to leave ½ inch of bacon overlap on all sides. In another bowl, mix together all of the filling ingredients. Place the filling ingredients at one side of the fatty and, using the plastic wrap, roll the fatty up so that the filling is kept in the middle and the bacon surrounds it on all sides. Once completely rolled, tightly wrap it in the plastic wrap and set in the fridge for 15 minutes to set.

Preheat your Oklahoma Joe’s Bronco Drum Smoker to 275F. Add some wood chips or wood chunks for additional smoke flavor if desired.

Unravel your fatty and carefully fold the bacon over the ends so that it is completely covered. Place it onto the smoker and cook for about 2-2.5 hours until the internal temperature hits 160F.

About 20 minutes before the fatty is done, puree your pickled jalapenos, pickled jalapeno juice and garlic cloves. Add a bbq sauce skillet to the smoker with some butter. Add the rest of the keto spicy bbq sauce to the skillet and let simmer for 5 minutes. Increase the heat on the smoker to as hot as it will go. Glaze the outside of the fatty with the sauce and keep the extra for dipping. Let the fatty caramelize for 5 minutes.

Once the fatty is done, pull it off and let rest for 2-3 minutes. Slice into it and enjoy!