He smoked a pork butt till the internal temp was 205*F. he then pulled it. He mold some meat balls out of the pulled pork and then wrapped them in bacon. After that he seasoned them with a rub and smoked them till bacon was done. The last 15 minutes he glazed them with a bbq sauce. If you dont use the sauce they can end up drying out so be sure to use a nice sweet and sassy sauce like sweet baby rays or learn to make your own.