Kids come tomorrow night for supper, so thought I'd make a pizza fattie. Started with 1 pound of venison and 1 pound of pork sausage. We make some hot Italian brats so I added that recipe to the meat. Fennel, cayenne, Kosher salt, black pepper, and garlic. When we make brats we also add crushed red pepper, but I thought I'd leave that out since they get a little hot and my daughters don't like it too hot. As far as I'm concerned, when I feel those beads of sweat on top of that old bald head, I have them just right. Added pizza sauce, pepperoni, red peppers, and onions. Have a daughter that won't eat mushrooms so I left those off. Next came the cheese. Used Mozzeralla, and had some Parmesan, so I thought I'd throw that in too. For a minute I thought I'd gone too far, but I was able to get it rolled up and sealed. though I have to admit it feels a little squishy with all the pizza sauce in it. I decided to add some clothes pins to the end to keep it good and tight till tomorrow. I've got a question. I've seen a couple people have put a crust around it and baked it. Have you just put it back in the smoker, or did you put it in the oven. And how long did you bake it.