How to Smoke Meatballs

To Make the Meatball we are going to Grind fresh Chuck. Look for Chuck that is well Marbled as we want about a 75/25 blend. We are going to grind the chuck using a meat grinder then season and mix with egg. Use one egg for every one pound of meat. Roll meatballs but don’t pack to tight or they will be dense. We want a soft tender meatball. Season again with your favorite rub in this case we are using GQue BBQ the rub.

Smoke over Hickory on the Drum until internal temperature reaches 140 degrees. Then add your braise of 2 parts GQue Hottish and 1 part Pilsner beer. Pour braise until it covers half of the meatball and cook until internal temperature reaches 165 degrees. Remove from Smoker Garnish with Curley Parsley and poke with Pretzel stick for handle.

Recipe for Beer Braised Meatballs

2 Pounds Chuck
GQue Rub
2 eggs
GQue Hottish BBQ Sauce
1 Bottle of Pilsner Beer