Started off with 2 lbs of mild Italian sausage flattened out in a gallon ziplock and into the fridge overnight. Started a pot of spaghetti with mushrooms this afternoon. Took out the sausage added a layer of spaghetti sauce followed by a layer of parmesan cheese. Next I added a big pile of spaghetti and topped it with more parmesan cheese and some mozzarella to get a little bit of ooze going on. Rolled it up and smoked at 225 to an IT of 160 using mesquite chips. It shared part of the smoke time with some Pizza-Bella mushrooms(posted in veggie thread) inspired by Meateater's Pizza Maters. Sliced it up and served sandwiched between 2 pieces of garlic bread along side some Pizza-Bella mushroom slices. Delish!