Combine 1 tbsp dry rub, softened cream cheese, drained green chiles, eggs, sausage, Pork Rind Breadcrumbs and shredded cheddar. Mix until the sausage filling is fully combined
lay out a bacon lattice on a piece of parchment paper or aluminum foil then spread out filling on top of the bacon lattice leaving about 2 inches at the top and bottom of the lattice.
Season the pork tenderloin with remaining dry rub and place in the on top of the sausage mixture in the center. using the parchment paper fold the bacon lattice/sausage mixture over the pork tenderloin then continue rolling until you have a tightly rolled cylinder. tuck in the sides to form the shape.
tightly wrap the Fatty in plastic wrap and store in the fridge for at least 30 minutes
preheat smoker to 250. degrees f. unwrap the fatty then place on the smoker on a grilling mat. Smoke for about 2 hours. Spray the fatty with a light coating of avocado oil. raise temperature to 325 degrees F. and continue cooking until the pork loin reaches and internal temperature of 155 degrees F.
Brush the outside of the fatty with bbq sauce then continue cooking for about 15 minutes then remove to rest for 15 additional minutes before slicing and serving.