Preheat your smoker to 225-250 degrees. We use Trager Signature blend pellets, but hickory, apple, or cherry are other good options.

In a disposable hlaf size alluminim pan, add the frozen meatballs. In a bowl, mix the BBQ sauce and brown sugar together. Pour over the meatballs, then dot with pieces of butter.

Cook at 225-250 for 1- to 1 1/2 hours, stirring every 30 minutes for even smoking and cooking. DO this until they reach an internal temp of 145 degrees.

Turn the smoker up to 350 and cook for 30 more minutes, until the sauce thickens and the meatballs reach an internal temperature of 165 degrees.

Remove from the smoker and allow to cool for a few minutes before serving. My family loves to enjoy them by using toothpicks.