Start by preparing the smoker first and preheat it to 225°. (Wrap the sausage while the smoker is preheating.)
Depending on the smoker, place a pan with water underneath or near the sausage.
Lay out bacon strips on a cutting board and spread some sugar on each bacon strip. Wrap 1 to 1 1/2 bacon strips around each sausage, tucking in the edges. Make sure the sugar is on the inside, between the sausage and bacon.
Sprinkle some fresh cracked black pepper around the wrapped sausages and lay sausages on the grate. Make sure they are not touching each other.
Close the lid and smoke it for about 2 hours. (Larger and thicker sausage may take 3 hours.)
The best way to tell if your sausage is done is to use an instant digital read thermometer with a leave-in probe. Insert the digital thermometer probe through the end of the sausage, towards the center, to monitor the temperature. Sausage is done when it reaches 160° internal temperature. (If smoking chicken or turkey sausage, get it to 165°.)