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Jalapeno Popper Meatballs

ForensicBBQ
A pretty simple appetizer for your next marathon smoke. 2 hours at 225 - smoke 'em right along side your main event.
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Prep Time 20 minutes
Cook Time 2 hours

Ingredients
  

  • 1/2 Lb Ground Beef
  • 1/2 Lb Ground Breakfast Sausage Hot
  • 5 Jalapeno Peppers Diced
  • 1/2 Cup Cheddar Cheese Shredded
  • 2 Tbsp BBQ Rub
  • 1/2 Pack Cream Cheese
  • BBQ Sauce Glaze

Instructions
 

  • Preheat smoker to 225
  • Add Beef, Sausage, Peppers, Cheddar Cheese, and Rub to a bowl - Combine.
  • Form into 1" ball, flatten, add a small 1/4" piece of cream cheese to middle. Reform meatball.
  • Continue until all meatballs are formed.
  • Place meatballs onto a frogmat or similar, leaving at least 1/4" of space for smoke/airflow
  • Smoke for 2 hours (until internal temperature is 160
  • Optional: Glaze with sauce for last 15 minutes of the cook or afterward