I used 1-1/4 lbs thick cut applewood smoked bacon, 1 lb fresh pork sausage, 3/4 lbs pulled pork (vac packed in freezer from last cook), Smokey BBQ rub from World Spice, and a whiskey BBQ sauce I make,
I made the lattice, sprinkled with rub, formed the sausage on top, leaving about 1/4 inch for "fold over" mixed some BBQ sauce lightly with chopped pulled pork. Then I rolled the pork sausage and made a "torpedo shape" sealing the ends, then rolled the bacon lattice over it, smoothing the ends over the torpedo and did my best the weave the ends over the seam.
Smoked with applewood with a little hickory for about 2 hours (internal temperature of 160o) then basted with more BBQ sauce and continued smoking until internal temp reached 170o.
Let it cool and chowed down....I was really pleased for the first attempt!
Now I want to do some more and mix up the stuffing ingredients like I have read on other posts!