Make a bacon weave. Alternate pieces of bacon tightly through each other to make a lattice.
Spread the sausage out flat over the bacon weave.
Spread the cheese over the sausage.
Tightly roll up the whole thing with the bacon weave covering the outside. Tuck the ends in to prevent cheese from escaping out during cooking.
Mix the brown sugar, salt, and pepper together and then press into the exterior of the entire bacon weave. Skewer the roll a few times to "pin" it all together.
Smoke between 215°-235° in a smoker until the internal temperature of the roll reaches 160°. Approximately 3 hrs.
Let rest 5 minutes before serving and then DEVOUR this thing! It's delicious!