If meatballs are frozen, place them in the fridge for a few hours or up to a day to thaw.
Wrap half pieces of bacon around each meatball and secure with a toothpick.
Place the meatballs on a Bradley rack, Weber grill pan or a cooling rack to make them easy to carry to and from the smoker.
Season on all sides with a low salt barbecue rub such as my original rub recipe.
Set up your smoker for cooking at about 240°F using indirect heat and hickory or pecan for smoke.
If your smoker has a water pan, fill it up with hot water.
When the smoker is ready to go place the wrapped meatballs on the smoker grate and let them cook for 2 hours or until they reach an internal temperature of 160 and the bacon is firm.
When the meatballs are finished or nearly finished cooking, glaze the outside of the meatballs with barbecue sauce thinned with beer, juice, melted butter, etc.
Let the glaze set for about 10 minutes then bring them in and serve right away.