If I'm going to put some stuffing (japs, cheese, sun-dried tomatoes, .etc) in the fattie, I usually try to get them ready the night before. I kinda press the sausage out into a tortilla - shaped patty, add the stuffing, roll / fold back into a log - shape. Then I load it up with whatever rub sounds good and wrap that rascal up tightly in saran wrap to rest overnight along with the ABTs in the fridge. Breaking the original roll down seems to let more smoke penetration happen while wrapping it up helps to hold it together. But that's just my $0.02 worth
CBJ # 22569
KCBS BoD Judges' Advocate
Possibly the only judge ever to get an award from a bunch of cooks
UDS 075 UCB WSM and a bunch of other stuff.
The above post is only my opinion - mine & mine alone.