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Divide the Chorizo into 16 equal portions that are 1 oz each. Flatten one of the Chorizo portions into a disk and then place a cube of cheese into the center.
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Then surround the cheese with the Chorizo and then roll into a ball.
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Dust the Chorizo ball with your favorite spice rub.
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Then encircle the Chorizo ball with 1/2 a strip of bacon. Use a couple of toothpicks to hold the bacon in place.
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Preheat your smoker or grill with a smoker box to 225 degrees Fahrenheit.
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Place the meatballs onto the smoker and cook for 1 1/2 hours to 2 hours or until the meatballs reach an internal temperature of 165 degrees Fahrenheit.
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Once the meatballs are cooked, brush them with your favorite bbq sauce and then continue to cook for 5-10 minutes to let the sauce set.
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Remove and enjoy!