Moderation isn't a term associated with the Tulsa Torpedo. This devilishly delicious smoked treat is enough to kick off any backyard party. The only way to adequately describe a Tulsa Torpedo is as a pork-based meatloaf on steroids with rich notes that you will dream about for weeks to come.
Making a Tulsa Torpedo is pretty straightforward. Just follow these simple steps below to be a backyard hero.
Step 1: Lay a 3-foot sheet of aluminum foil on the counter, the narrow end towards you, with a few inches hanging over the edge.
Step 2: Spread 2 to 2.5 lbs of breakfast sausage on the foil and evenly create a 12-inch square. You should have an even thickness and have left a border of exposed foil on each side.
Step 3: Spread the cheese evenly on top in a single layer. Cut the ends off the Polish sausages and run the sausage link lengthwise from end to end on top of the breakfast sausage rectangle 2 inches from the edge.
Step 4: Roll the breakfast sausage rectangle one turn over the Polish sausage. Gently pat the roll using the foil to give it a smooth texture.
Step 5: Now, chop your hotlinks into small cubes. Then spread the cubed hot links over the remaining breakfast sausage. Ensure to leave yourself a 1-inch border at each edge.
Step 6: Finish rolling the breakfast sausage log, removing the foil as you complete the log. Use the foil, pat to even out texture, and refrigerate the log until firm.
Step 7: Now to build the bacon weave to wrap the log. See the Illustration Below.
Step 8: Unwrap the chilled sausage roll and place it in the center of the bacon weave; wrap the sausage in the bacon weave, pat the log to ensure even thickness.
Step 9: Prepare your smoker and heat smoker to 250 degrees. To really take this to the next level, rub the outside of the Tulsa Torpedo with our Cherry Blast Rub.
Step 10: Once the smoker is heated, place the torpedo seam side down on the racks of your smoker. Smoke the torpedo until a nice brown bark is on the outside and the internal temperature is 160 degrees in the center. Do NOT Flip or turn.
*Technical Note: Depending on your smoker and the weather, this will take 2 to 3 hours.
Step 12: Gently break the Tulsa Torpedo from the rack and transfer it to a cutting board. Let rest for 5 minutes, then cut crosswise into 1-inch slices.
