|Green is for the Money and Gold is for the Honey's|
I do the same basic process as The Beef except my base is always Italian Sausage--Hot like I like my women! Don't judge me...it's in my blood! I might have to surrender my KCBS membership for this one, but I'm also not a big bacon fan so I forgo the weave too. My stuffing for this fatty is basic shredded mozzarella cheese. I season heavily inside with garlic powder and Spice Classics Italian Seasoning.
After the roll-up the outside also gets dusted with the seasoning. In the past I have coated the outside with BBQ rub as well but decided to let the sausage stand on it's own for this one. I smoke them for 3 hours at around 265 with a flip half way through using Hickory chunks or in this case some chips that my wife picked up for me at the grocery one day. There really is nothing too it and the results are phenomenal.