Preheat your smoker or indirect grill to 275 degrees F. I used a mix of oak and cherry wood for smoke.
Lay a large piece of plastic wrap on a flat surface. Weave the bacon so that the pieces overlap in a 5 by 5 pattern. Season the bacon with about 1 Tablespoon of your sweet rub,
Gently press the ground beef into an even layer on top of the bacon weave, leaving about an inch of the bacon exposed around the edges.
Sprinkle the cheese across the top of the ground beef. Top with the red onion, cooked bacon, and pickled jalapenos. Sprinkle on a little more sweet rub and drizzle on some of the BBQ sauce.
Carefully lift one side of the plastic wrap and begin rolling your fatty. Tuck in the filling as you roll and overlap the ends of the bacon. Twist the ends of the plastic wrap to tighten the fatty all together. *Optional* refrigerate the fatty for an hour to firm up before smoking.
Carefully remove the plastic wrap, season the fatty on all sides with additional sweet rib, and place on the smoker. Smoke for 2 hours at 275 degrees with the lid closed, or until the temperature reads 155 degrees F with an internal thermometer.
Brush the fatty with the remaining BBQ sauce, increase your grill temperature to about 325 degrees F and grill for 10-15 more minutes or until the sauce is set and the meat temperature reads 165 degrees F.
Remove the fatty to a cutting board and let rest for 10 minutes while you prep your buns. Load them up with lettuce, tomatoes, red onions, pickles (or more pickled jalapenos) and additional BBQ sauce. Slice the fatty into 8 large slices and place one on each bun. Serve immediately and stock your table with napkins.