Cut pork loin to ½ inch thickness then butterfly pork loin.
Put pork loin in between 2 plastic wrap sheets and use meat tenderizer to flatten meat. Set aside.
In standup mixer, add cream cheese, parmesan, cheddar, gruyere and BBQ rub. Mix till it is evenly mixed. Can also do this by hand in mixing bowl.
Put flattened pork loin on cutting board. Season both sides with salt and pepper.
Spread cheese mixture evenly onto pork loin covering about ¾ of the meat.
Put couple of jalapeño wedges and strips of brisket or sausage on 1 end of flattened meat.
Carefully roll the creation into football shape.
Lay 3-4 strips of bacon on the cutting board.
Put the football shaped creation on strips of bacon and wrap it up with bacon.
Season the whole thing with your favorite BBQ rub.
Set smoker to 275°F, cook atomic bacon bombs in the smoker for 45 minutes or till internal temperature reach 150°F.
Once internal temperature reach 150°F, glaze the atomic bacon bombs with BBQ sauce and cook for another 10-15 minutes to set BBQ sauce.
Let it rest for 10-15 minutes before digging in.
Enjoy with a pint or two!