one that is a favorite around our place is stuffed smoked backstrap (or ham/hindquarter).
butterfly a full length backstrap (or full ham)
stuff half the length with onion, garlic, breakfast sausage, favorite rub mix.
fold over unstuffed half.
lay out full strips of thick cut peppered bacon slightly overlapping.
set folded backstrap on top of bacon strips.
fold bacon strips over both directions & secure with wooden toothpick.
apply layer of favorite rub mix.
secure with cotton twine every couple of inches.
put in smoker, 150-170 degrees with heavy smoke using mixed hardwood (oak) and fruitwood (pecan, peach, pear, etc.) for about 2 hours.
kick heat up until internal temp of meat reaches ~175-180 degrees.