Well, first of all, I must say it was not as hard as I figured it would be. I thought the making of the bacon lattice and the rolling of everything would be a lot harder to get done well. I might use some pam or olive oil in the bag next time to keep the sausage from sticking quite so much.
I used a chub of the regular Jimmy Deans.
Spread some pizza sauce and sprinkled on some sage and oregano,
Added a couple rows of pepperoni,
Mozzarella and cheddar, aka Kraft Pizza Cheese,
All rolled up and ready to chill in the fridge overnight.
Got my bacon lattice made and ready for the final rolling!
Now I am ready to smoke my fattie!!
Oh, wait... that is the Cheech and Chong method of smoking a fattie!
Now we are all probed up and ready for some smoke.
After about 2.5 hours and an IT of about 168 I brought it back in the house and wrapped it in some foil and let it sit for about a half hour, then it was time to chow down! Some of the cheese melted and oozed out into the drip pan but a lot stayed in. I had read the warnings about overloading so I was pretty conservative with the stuffing and probably could have had some more pepperonis in there but all in all it was good and I will definitely be doing another one soon!