Place the green pepper, onion, and jalapeno in a large skillet with olive oil and simmer over medium heat until the onion becomes translucent and the green pepper wilts. Set aside.

On a foil-lined baking sheet create a loose bacon weave with a half pound of bacon.

In a large mixing bowl combine the ground beef, sausage, and beef rub

Place the meat mixture on top of the bacon weave, and flatten out until the majority of the weave is covered.

Spread the whipped cream cheese over the meat.

Add the jalapeno, green pepper, and onion on top of the meat and evenly spread.

Take your slices of cheese and evenly space them until the entire "flat" of meat and toppings are covered. It's okay if they overlap...

Using the foil as a helper, tightly roll the bacon/meat/cheese/filling onto itself until you have a tight loaf.

Lay out several strands of butcher string perpendicular to the roll, and then roll the fatty back onto the string until you can pull each strand through, and then wrap and tie it off.

Place in your smoker and smoke for one hour at 225 degrees.

After one hour, increase your temperature to 325 degrees and cook for an hour and fifteen minutes.

Remove from smoker, clip off your strands of butcher string, slice, and eat!