This is a simple recipe that I have been doing for awhile. Take a de-boned hindquarter and clean off all the silver skin and fat. On the inside where the bone was, slice into each muscle about 1" deep. Salt, pepper, and sprinkle any spicey cajun seasoning all over. Place some smoked pork link sausage (about three links) inside and roll the hindquarter together around the sausage. We use Conecuh sausage here in south Mississippi. Tie the rolled up HQ with cotton string, and inject with Dale's or Moore's marinade. Cover HQ with a couple lbs of sliced smoked bacon. The day before I am gonna smoke, I split up some pecan wood or hickory. Pecan is better. I take the bark off and soak the wood in about 3 gallons of water overnight. The next morning, I'll start the charcoal in my Brinkman's water smoker and pour the water off the wood into the waterpan in the smoker. Place the bacon-wrapped HQ on the smoker, cover, and smoke for about 4 to 5 hours. Take meat off smoker when done and let stand for about 10 minutes. Slice and ENJOY!