A party-sized project featuring over 150 precooked Italian meatballs, each wrapped with half a slice of thin-cut bacon, seasoned with pork & poultry rub and cactus dust, then smoked low and slow at 225F. Perfect for holiday sharing and snacking.
Wrap each precooked Italian meatball with 1/2 slice of thin-cut bacon. Season generously with pork & poultry rub and cactus dust. Place the wrapped meatballs on a grill. Smoke them low and slow at 225F for approximately 2.5 hours, or until the bacon is crispy and the meatballs are heated through.
