I have wrapped fatties with Bacon and I have done them without and I have to say I am not a fan of the basket weave bacon wrap. It does make a great presentation but I like the bacon to be precooked and inside the fattie. The problem I have it after it is done smoking and rested when I go to slice it and the bacon does not stick to the outside, also I have to take an extra step to cook the bacon to a more crisp state. The main reason I don't like to wrap is I really like that smoke flavor to get deep in the sausage and you still can get the bacon flavor if you want it by adding it to the inside. Just my 2cents worth.