I have smoked a few fatties over the past year or so, including two in the past couple of weeks. Mine are usually basic breakfast ones, with eggs and cheese inside. And I have not yet done a bacon weave on any of them.
I have the hardest time rolling mine and getting them to look as uniform as the ones I see pictured here. I have read all of the stickies and follow them, but mine still turn out sloppy (but still delicious).
Here is my general plan of attack:
Cook three eggs scrambled and let them cool.
Put the cold chub of sausage into a gallon ziplock sprayed with Pam
Roll it out until it is square and even
Flip the sausage onto wax paper (it seems to stick to the baggie a lot)
Put the eggs and about 4oz of shredded cheese in the middle.
Bring the top and bottom together, while also squeezing the sides
Put the fatty on saran wrap
Roll the ends tight
I always get toppings breaking through the sausage, almost as if the sausage is too thin