Directions

1. Mix all ingredients together in a large bowl until well blended. Form a golf ball sized meatball then flatten into a patty. Lay a cube of cheese in the center and reform the meat around the cheese into a ball again. Lay the meatball onto a half strip of bacon and roll the meatball with the bacon strip around it. Push a toothpick through the end of the bacon and into the center of the meatball to hold everything in place. Place meatballs directly on smoker grate for 2.5 – 3 hours or until center of meatballs have reached 160 degrees F. I used hickory wood on these and let the smoke continue throughout the entire 3 hours. Brush with my barbecue sauce about 30 minutes before they are finished for an added layer of flavor that will make you smile. This also makes them look amazing and adds a nice sheen. Note: If you want the bacon to be a lot crispier, you can remove them about 30 minutes early and put them under the broiler in your kitchen oven for 3-5 minutes but watch them carefully so they don't burn. Summary Mix ingredients to make meat mixture Form into golfball sized meatballs Press flat, add cheese cube, reform into ball Wrap in bacon and secure with toothpick Smoke at 225 for 3 hours Brush with my sauce during last 30 minutes
2. http://www.smoking-meat.com/december-8-2011-smoked-appetizers-and-party-foods