Preheat the smoker to 300 degrees F.

Cover a cutting board with plastic wrap. Lay 6 slices of bacon down about ½-inch apart . Layer 5 to 6 slices of bacon in the opposite direction to create a weave pattern. See video for steps.

On a separate cutting board, pat the sausage out to a rectangle that is about ¼-inch thick. Make sure the sausage is about ½-inch shorter on all sides, than the bacon weave.

Place the sausage on top of the bacon. Place the hashbrowns down the middle of the sausage.

Melt 1 tablespoon of butter in a medium cast iron skillet over medium heat. Add the spam and cook for about 3 to 4 minutes, or until browned. Remove and set aside.

Return to the skillet and add 1 tablespoon of butter. Pour in the eggs and stir in the green onions and chiles. Cook for about 4 minutes, or until the eggs are done.

Carefully roll the bacon up, starting at the longest side to roll into a loaf. Tuck in the ends and pin with toothpicks. Generously season all sides of the loaf with the Rib Rub.

Place on the smoker and add a few pieces of apple, cherry or other fruit wood. Cook for about 50 minutes, or until the internal temperature is 160 degrees F. Remove from the smoker and place on a cutting board. Lightly cover with tinfoil and let rest for about 5 minutes. Slice and serve.