Soften the Cream Cheese (8 ounce) by sitting it on counter for 1 hour. Seed and dice the Jalapeño Pepper (3).
Place the cream cheese, Monterey Jack Cheese (4 ounce), and jalapenos in a large bowl. Season with a little Killer Hogs BBQ Rub (2 tablespoon) and stir to combine.
Place the cream cheese mixture on a sheet of plastic wrap and roll into a log shape. Refrigerate for 30 minutes. This can be done the day before to save time.
Flatten the Spicy Hot Breakfast Sausage (2 pound) on a sheet of parchment paper into a rectangle shape. It should be about ½” thick. Season lightly with BBQ Rub. Unroll the cream cheese mixture and place in the center of the sausage. Use the parchment paper to gently lift the sausage up and over the cream cheese. Press the seams together so all the cheese is covered.
Lay out the Thick-Cut Bacon (2 pound) on a sheet of parchment paper and fold every other piece weaving strips across into a “basket weave” pattern.
Place the sausage on the bacon and gently roll the sausage into a log shape. The Bacon should completely cover the sausage. Season with the remaining The BBQ Rub.
Start a charcoal fire in smoker and bring temperature to 300 degrees F (150 degrees C). Use cherry wood for smoke flavor.
Place the Football Explosion on the grate and cook until internal temperature hits 155 degrees F (70 degrees C).
Heat the Barbecue Sauce (4 ounce) until warm and brush on the outside of the Football Explosion. Continue to smoke until internal temperature hits 165 degrees F (75 degrees C).
Rest for 15-20 minutes.